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Origin
Chicken Scarpariello (known more colloquially as ‘chicken scarp’) translates to “shoemaker’s style chicken”. There are many stories as to how it got its name. One supposes it was a favourite among Italian-American shoemakers in New York City during the early 20th century. Another attributes it to a common saying that even the family of a poor shoemaker could afford to prepare it. My personal favourite can be found on Deborah Mele’s blog ‘Italian Food Forever’. She was explained that the chicken bones protruding from your mouth as you eat Scarpariello resemble how a shoemaker might hold tacks in his mouth as he works.
Preparation
As any rustic dish goes, there are many ways of making it. Some like whole chicken, others prefer chicken pieces. Some like to use bone-in, others prefer boneless. Some like a lemony sauce, others prefer a more vinegar or wine forward flavour. Some like spice, others… you get the idea.
Still, there are some important constants. These are chicken, sausage, garlic or onion (generally both), and acid. The acid in Scarpariello can come from either white wine, vinegar, or lemon. Usually, it is a combination of two out of three.
Most importantly, is the unique flavour profile of the sauce: hot-sweet-sour. In many recipes, hotness comes would come from chillies, sweetness from bell peppers and onions, and sourness from the type of acid/s used.
However, there is one ingredient emblematic of all three tastes. Hot cherry peppers. These are a flavour-bomb. Even better, the vinegar they are packed is its own secret ingredient. A fair warning to my chilli-challenged friends, exercise with caution. The more liquid you use, the spicier, sourer, and saltier the sauce will become. If residing the US, the brand Cento offers jarred hot cherry peppers that are certified kosher.
Chicken scarp is best eaten alongside a starch able to soak up the sauce, such as roasted potatoes, polenta, or toasted bread.
Substitutions
Cherry Peppers
Unfortunately, hot cherry peppers are difficult to find outside of the US. Any jarred, small peppers (e.g., peppadew or pimentos) would make fine substitutes. If they aren’t listed as spicy, then pair with chilli flakes. Or you could omit the jarred peppers entirely and use chilli flakes and any light vinegar to taste. My preference is white wine vinegar, but red wine vinegar, apple cider vinegar, or plain white vinegar would work great too.
Sage
Substitute for any hardy herb such as rosemary or thyme.
Stock Cubes
Substitute for stock powder to taste. Although, homemade stock is always preferable, its important to acknowledge that most people do not want to do that. Personally, I find that store-bought liquid stock always tastes weird and is very expensive so I stay away from it.
Sources
Bastianich, L. M. (n.d.). Chicken scarpariello. Lidia’s Italy. https://lidiasitaly.com/recipes/chicken-scarpariello-2/
Cusato, S. (n.d.). one pot chicken scarpariello…your new favorite chicken dish. Not Another Cooking Show. https://www.notanothercookingshow.tv/post/chicken-scarpariello
Delmage, J., & Delmage, T. (2023, August 21). Chicken scarpariello. Sip & Feast. https://www.sipandfeast.com/chicken-scarpariello/#recipe
Laura in the Kitchen. (n.d.). Chicken scarpariello. Laura in the Kitchen. https://www.laurainthekitchen.com/recipes/chicken-scarpariello-/
López-Alt, J. K. (2023, February 21). Chicken scarpariello (braised chicken with sausage and peppers). Serious Eats. https://www.seriouseats.com/chicken-scarpariello-sweet-and-sour-chicken-italian-recipe
Rutherford, K. (2022, September 13). Tasty chicken scarpariello recipe. Italian Sons and Daughters of America. https://orderisda.org/culture/our-recipes/tasty-chicken-scarpariello-recipe/
Chicken Scarpariello
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Ingredients
Instructions
Preparation
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Chicken
Dry with a paper towel
Season with salt and black pepper
If using boneless, skinless thighs, feel free to cut the fillets into smaller pieces so that they better fit into your pan -
Onion and bell pepper
Slice into finger-wide strips
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Garlic
Slice thinly, mince or crush
The finer the pieces of garlic, the stronger the taste -
Cherry peppers
Remove stem and slice into strips
Reserve liquid
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Sage
Mince
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Oven
Pre-heat to 180 degrees Celsius or 350 Fahrenheit
Sauté
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Pre-heat
Heat a high-rimmed sauté-pan (or pot) on medium-high heat
Once hot, add olive oil and swirl around so it coats the entire surface area
Stainless steel works great here because it builds up fond -
Sausage
Add sausages to pan and cook on one side until nicely browned (about 2-3 minutes)
Flip and repeat
Remove from pan
Slice each sausage into finger-length segments
Reserve for later
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Chicken
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Vegetables
Lower heat to medium-low
Add peppers, onions and a pinch of salt
Stir occasionally until the everything softens and the onion turns translucent (3-5 minutes)
Add garlic, cherry pepper and sage, stirring often so that the garlic does not burn
Cook until the garlic becomes fragrant (about 1 minute)
If not using cherry peppers, add chilli flakes along with garlic and sage
Braise
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Wine
Turn off heat and remove pan from stove
Add white wine
Bring to a simmer and then lower heat to medium
Let the wine reduce until the pan no longer smells of alcohol
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Stock and vinegar
Lower heat to medium-low
Add peppers, onions and a pinch of salt
Stir occasionally until the vegetables soften and the onions begin to turn translucent (about 3-5 minutes)
Add garlic, cherry pepper and sage, stirring often so that the garlic does not burn
Cook until the garlic becomes fragrant, and the onions turn translucent (about 1 minute)
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Body
Remove pan from the stove and add white wine (so that the alcohol does not a cause a fire)
Bring to a simmer and then change heat to medium-low
Let the wine reduce until the pan no longer smells of alcohol
Add stock and cherry pepper liquid
Taste for seasoning, adding salt, pepper, sugar, or more cherry pepper liquid if necessary
If more acidity is desired but the cherry pepper liquid is too salty or spicy, add white vinegar to taste
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Oven
Return chicken thighs to pan skin-side up, ensuring that the skin does not come into direct contact with the sauce
If the mixture looks too dry, then add some water
Place the pan in the oven
Bake for 30 minutes
Mix in sausage
Bake for 10 more minutes
Using the oven is optional, but will help retain the crispy skin of the chicken thighs. If using boneless, skinless chicken thighs, then just simmer in the oven -
Finish
Return pan to stovetop with the heat off
Taste for seasoning
