Learn how to make Chicken Scarpariello – a one-pan meal made up of crispy chicken thighs, Italian sausage with spicy cherry peppers, and a zingy sauce!
If you’ve never had or even heard of chicken scarpariello (also known as “chicken scar” for short), it’s more popular in the New York/New Jersey area. It’s a vinegar-forward dish, different than anything I grew up with, but full of incredible flavor from zingy cherry peppers, white wine, and lots of garlic. The cherry peppers are actually what set this recipe apart with their pickly flavor and spiciness! We actually always have cherry peppers in our fridge, as I love to snack on them and they’re an essential ingredient for any cold-cut sandwich.
What I love most about chicken scar is that it’s a one-pan meal. You have plenty of protein from chicken and sausage, along with some starch from perfectly cooked potatoes, which are flavored with a delicious sauce.
I love this recipe for a weeknight meal, but it also makes for an easy Sunday dinner with the family!
How to Make It
See the recipe card for full ingredients and instructions.
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1
Brown the sausage: In a Tablespoon of olive oil, brown the sausage, flipping it often to brown all sides. When it’s browned, transfer to a plate and set aside (the sausage will not be fully cooked at this point, just browned).
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2Brown the chicken: Season the chicken thighs on both sides with a generous sprinkle of kosher salt and pepper. Add 2 tablespoons of olive oil to the pan you cooked the sausage in, then place the chicken thighs skin-side down. Brown the chicken for about 3 minutes per side. Don’t overcrowd the pan, or the chicken thighs won’t brown properly. If you can’t fit them, brown them in batches. Transfer the browned chicken to a clean plate once finished.
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3
Sauté the shallots and garlic: In the same pan, splash in a little chicken stock to deglaze the pan, using a flat wooden spoon to lift any bits off the bottom. Let the liquid dry up a little before cooking the shallots and garlic in it for 1 1/2 to 2 minutes, stirring constantly to avoid burning. The shallots and garlic should only be softened, not browned.
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4Deglaze with wine: Add 1 cup of dry white wine to fully deglaze the pan, using a wooden spoon to lift any bits from the bottom. Add the rosemary sprig and cook for 2 minutes.
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5
Add the chicken stock
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6Add the remaining ingredients: cherry pepper brine, sliced cherry peppers, garlic powder & onion powder, and potatoes. Simmer for about 2 minutes. Then nestle the browned chicken and sausage back into the sauce between the potatoes. Spoon the sauce generously over the chicken and sausage to flavor it before roasting.
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7Roast: Cover with a fitted lid (or foil works) and bake at 425F for 20 minutes, then uncover and roast for another 15 minutes until the chicken thighs reach an internal temp of 185-195F for the optimal tenderness.
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8Serve: Top with chopped fresh parsley, then serve the chicken thighs, sausage, and potatoes with sauce spooned over top!
Tips for Success
The cherry pepper brine will replace any salt. Most of the sodium and salt in this dish come from using cherry pepper brine rather than vinegar. This will replace any salt needed after salting the chicken thighs! The flavor might vary depending on what brand of cherry peppers you use, but I found that 3 tablespoons of brine was the perfect salt level with this brand.
Type of cooking vessel to use. I recommend a cast-iron baking dish because it radiates the most heat and cooks everything really well. I used a 3.5-quart braiser. But you can also use a Dutch oven or a stainless-steel pan with a fitted oven-safe lid. If you don’t have any of those options, browning everything in a pan and transferring ingredients to a metal roasting pan also works, then use foil to seal it tightly in the oven. I don’t recommend glass, as it doesn’t retain heat well and won’t give the chicken a crispy skin while it roasts.
Chicken Scarpariello
Video Tutorial
Ingredients
- 2-3 links sweet italian sausage
- 3 Tablespoons olive oil, divided
- 6 chicken thighs, bone in with skin
- 2 large shallots, minced
- 10 garlic cloves sliced
- 3/4 cup dry white wine pinot grigio or similar
- 1 large rosemary sprig
- 1 cup chicken stock
- 3 Tablespoons cherry pepper brine, from the pepper jar
- 1/3 cup hot cherry peppers
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 3-4 medium-size red potatoes, quartered
- 2-3 Tablespoon chopped parsley
- kosher salt and black pepper
Instructions
- Preheat oven to 425℉
- Brown the sausage: In a Tablespoon of olive oil, brown the sausage, flipping it often to brown all sides. When it's browned, transfer to a plate and set aside (the sausage will not be fully cooked at this point, just browned).
- Brown the chicken: Season the chicken thighs on both sides with a generous sprinkle of kosher salt and pepper. Add 2 tablespoons of olive oil to the pan you cooked the sausage in, then place the chicken thighs skin-side down. Brown the chicken for about 3 minutes per side. Don't overcrowd the pan, or the chicken thighs won't brown properly. If you can't fit them, brown them in batches. Transfer the browned chicken to a clean plate once finished.
- Sauté the shallots and garlic: In the same pan, splash in a little chicken stock to deglaze the pan, using a flat wooden spoon to lift any bits off the bottom. Let the liquid dry up a little before cooking the shallots and garlic in it for 1 1/2 to 2 minutes, stirring constantly to avoid burning. The shallots and garlic should only be softened, not browned.
- Deglaze with wine: Add 1 cup of dry white wine to fully deglaze the pan, using a wooden spoon to lift any bits from the bottom. Add the rosemary sprig. Let this cook for about 2 minutes.
- Add the remaining ingredients: Add the chicken stock, cherry pepper brine, sliced cherry peppers, garlic powder & onion powder, and potatoes. Simmer for about 2 minutes. Then nestle the browned chicken and sausage into the sauce between the potatoes. Spoon the sauce generously over the chicken and sausage to flavor it before roasting.
- Roast: Cover with a fitted lid (or foil works) and bake at 425℉ for 20 minutes, then uncover and roast for another 15 minutes. The chicken thighs should reach an internal temp of 185-195F for the best tenderness.
- Serve: Top with chopped fresh parsley, then serve the chicken thighs, sausage, and potatoes with sauce spooned over top!
Notes
Nutrition
Frequently Asked Questions
Scarpariello translates loosely to “shoemaker style” in Italian. It’s a rustic, simple dish, the kind of thing a working family would throw together with whatever they had on hand. It’s more popular in the New York and New Jersey area.
Cherry peppers are really what make this dish special with their tangy, slightly spicy kick. If you can’t find them, pepperoncini are your closest substitute with a similar vinegary flavor, just milder in heat. Just make sure you’re still using the brine from the jar, because that’s where a lot of the flavor and salt for the sauce comes from.
You can, but I’d really recommend sticking with bone-in, skin-on thighs if possible. The bone keeps the meat juicy while it roasts, and the skin gets beautifully crispy, which is one of the best parts of this dish. If you go with boneless, watch the internal temperature closely and reduce the covered roasting time by about 5-10 minutes since they cook faster.
A dry white wine like Pinot Grigio works perfectly, and it’s what I use. Sauvignon Blanc works well too. You want something crisp and dry that won’t add sweetness to the sauce. Just stay away from anything sweet like Moscato or Riesling.
Yes! You can brown the chicken and sausage, prep the sauce with all the vegetables, and store everything in the fridge for up to a day. When you’re ready, just assemble everything in your pan and throw it in the oven.
This recipe is a winner! Translated from Italian, the dish is “The Shoemaker’s Chicken” but it is a lot more sophisticated than the name implies!
I followed the recipe exactly and had dinner ready for the oven in an hour. The chicken and potatoes were fully cooked, juicy and tender, and the sausage gave the whole dish. a great. flavor boost, as did the red peppers and their vinegar. The sauce is worthy of mopping up with some great bread. Bethany always tests her recipes and it shows.
Thank you Bethany for making me look like a hero in my kitchen!
George, I’m so glad you enjoyed this “Shoemaker’s Chicken” 🙂 Means a lot to hear. I truly appreciate you sharing how it went!
The sauce is SO flavorful! This recipe really intrigued me because I’m Italian through and through, born and raised in NJ, and have never heard of this. We ate Italian sausage and chicken thighs once every two weeks probably, but never paired together! I’ve been watching “Tucci in Italy” lately and wonder if this is authentic to the country and, if so, what part! I served this with a simple spinach and garbanzo bean salad with a homemade lemon vinaigrette. My husband and I both ate until stuffed and I want to add this into the rotation! My only question is how high the heat should be for browning the chicken? I did mine in an 8 quart Dutch oven on medium heat and couldn’t get it to brown without extra time. Next time I’d turn the heat up to medium high to give it a good sear. Also, thanks for introducing me to those cherry peppers! So delicious!
I’m so glad to hear this, Marie!! I only had ONE Italian relative of mine from jersey who had heard of this dish and grew up with it. I was surprised how many people hadn’t heard of it, but I am so glad it delivered for you and your husband 🙂 And as far as the searing and heat, my medium on my gas range can get really hot – it truly just depends on the type of stove top. So yes, maybe bump it up a little higher than that next time! Thanks so much for sharing how this went! xo
Hi Bethany, this is a great recipe! I made an error; I deglazed with the chicken broth and then added the wine. It didn’t seem to matter. I like hot food and this was just right. I have leftover rosemary and wine, so tomorrow I’m trying chicken cacciatore. BTW, I’ve shared your meatball recipe with a bunch of folks. Thanks much, David – Wisconsin
Hi David, I’m so glad you enjoyed this – I am sure it was not a problem with the wine and broth mix up! So glad you also enjoyed the meatablls too I trully appreciate it 🙂
Simply delicious! Love the flavour the pickled peppers bring to the dish. Great recipe!
Thank you so much, Eric! I’m so happy you enjoyed☺️