Hey there, folks! Austin Carter here from Beyond the Bayou Blog. Today, I’m sharing my take on Chicken Scarpariello, a dish that’s become a staple in my kitchen.
I first tried this recipe at my friend’s house during a game night. The mix of flavors – tangy, spicy, and savory – caught me by surprise with this amazing Italian Soda. I remember thinking, “I’ve got to learn how to make this!” It took a few tries to get it right, but now it’s one of my go-to meals when I want something tasty without too much fuss.
This chicken scarpariello is pretty straightforward to make. You’ve got chicken, some peppers, and a zesty sauce that brings it all together. It’s perfect for those nights when you want a home-cooked meal that feels a bit special.
So, let’s dive into this recipe together. I promise it’s easier than you might think, and the results are worth it!
What Is Chicken Scarpariello?
This dish is a flavorful braised chicken recipe featuring mixed peppers and sausage. While it’s commonly known as Shoemaker-style chicken in Italian-American cuisine, its exact origins remain a mystery. Some say the name reflects the resourcefulness of shoemakers, mirroring the inventive use of ingredients in the dish. Others suggest it’s named for its quick preparation, which is suitable for busy shoemakers after a long day.
Recipes for Chicken Scarpariello vary; some include sausage, while others, like Giada de Laurentiis’ version, use prosciutto. It’s often served with crispy roasted potatoes on the side, ideal for soaking up the delectable sauce.
Chicken Scarpariello Recipe
Equipment
- Large Skillet
- Tongs or Spatula
- Measuring cups and spoons
- Platter
- Knife
Ingredients
- 8 small skinless boneless chicken thighs (2 pounds)
- Kosher salt
- Freshly ground black pepper
- All-purpose flour for dusting
- 1/2 cup extra-virgin olive oil
- 8 garlic cloves halved lengthwise and lightly smashed
- 4 large rosemary sprigs broken into 2-inch pieces
- 2 cups chicken stock or low-sodium broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1/2 cup Peppadew peppers or other pickled peppers sliced
Instructions
- Season the chicken with salt and pepper, then dust with flour.
- Heat the oil in a large skillet until shimmering.
- Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes.
- Add the garlic and rosemary, cooking for 3 minutes until the garlic is lightly browned. Transfer the chicken to a platter.
- Add the stock to the skillet, cooking over high heat and scraping up browned bits until reduced by half, about 5 minutes.
- Add the lemon juice and butter, swirling until emulsified.
- Return the chicken and accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes.
- Transfer the chicken and sauce to the platter and serve.
Nutrition
Tips that Are Must!
1. Crispy Chicken Skin: Start by crisping the chicken skin, as it adds a lot of flavors. When braising, keep the chicken skin above the liquid to maintain its crispiness when serving.
2. Chicken Cuts: You can use different cuts of chicken like breast, legs, or cut-up whole chicken for this recipe.
3. Pickling Liquid Flavor: Using the vinegary pickling liquid from pickled peppers enhances the flavor significantly compared to regular vinegar. Plus, it’s a great way to avoid wasting it.
4. Adjusting Sauce Thickness: If your sauce is too thin, heat the skillet over medium-high heat and stir until it reduces to your desired thickness, about 2-3 minutes.
5. Roasted Potatoes Addition: Adding roasted potatoes to the skillet in the last 10 minutes of braising enhances the dish’s flavors.
6. Fresh Citrus Flavor: Squeeze some lemon juice over the chicken before serving for a refreshing citrus touch.
What to Serve with Chicken Scarpariello?
