Name: Chicken Scarpariello
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 4 bone-in, skin-on chicken thighs (or mix of thighs and drumsticks); 3–4 Italian sausages (hot or sweet), cut into chunks; 2 tbsp olive oil; 3 cloves garlic, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium onion, sliced; ½ cup dry white wine; ½ cup chicken broth; ¼ cup red wine vinegar (or white vinegar); 1–2 sprigs fresh rosemary or thyme; ¼ tsp crushed red pepper flakes (optional); Salt and black pepper to taste

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Chicken Scarpariello, or “shoemaker’s chicken,” is a bold, Italian-American dish that’s tangy, savory, and just the right amount of spicy. Made with juicy chicken, Italian sausage, sweet bell peppers, and a vinegar-forward sauce, it’s a rustic, comforting meal I love making when I’m craving big flavor with minimal effort.

Why I Love This Recipe

I love this dish because it hits every note—tender chicken, the rich spice of sausage, the sharp kick of vinegar, and the sweetness of peppers. It’s easy enough for a weeknight but layered with enough flavor to serve guests. Everything simmers together in one pan, and the result is hearty, tangy, and deeply satisfying. Chicken Scarpariello

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
Italian sausage (hot or sweet, cut into chunks)
Olive oil
Garlic, minced
Bell peppers (red and yellow, sliced)
Onion, sliced
White wine
Chicken broth
Red wine vinegar (or white vinegar)
Fresh rosemary or thyme
Crushed red pepper flakes (optional)
Salt and black pepper

Directions

I start by seasoning the chicken with salt and pepper, then searing it skin-side down in a hot skillet with olive oil until browned. I remove it and set it aside.
In the same skillet, I brown the sausage pieces, then remove those too.
I lower the heat and sauté the onions, garlic, and peppers until soft and fragrant.
I deglaze the pan with white wine, scraping up the brown bits, then stir in the chicken broth and vinegar.
I return the chicken and sausage to the skillet, nestling them into the sauce.
I toss in a sprig or two of rosemary or thyme and sprinkle in red pepper flakes if I want a kick.
I cover and simmer on low for about 30–35 minutes, or until the chicken is tender and cooked through.
I remove the lid and simmer a few more minutes if I want the sauce to thicken slightly before serving.

Servings and timing

This recipe serves 4 people and takes about 45 minutes total—10 minutes to prep, 35 minutes to cook. It’s perfect for a family-style dinner or when I want something rustic and flavorful.

Variations

I sometimes add potatoes or mushrooms to the pan for a complete one-pot meal.
For extra tang, I stir in a few pickled cherry peppers or pepperoncini.
Boneless chicken thighs or breasts work too—they just cook a bit faster.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm everything on the stovetop over medium heat until heated through, adding a splash of broth if the sauce thickened too much in the fridge. Chicken Scarpariello

FAQs

What does “Scarpariello” mean?

It means “shoemaker-style” in Italian. The dish is Italian-American, likely named for its humble, rustic ingredients and bold flavors.

Can I use boneless chicken?

Yes, but bone-in gives more flavor. If I use boneless, I reduce the simmer time by about 10 minutes.

Is it spicy?

Only if I add spicy sausage or crushed red pepper flakes. Otherwise, it’s more tangy and savory than hot.

Can I make it ahead of time?

Yes, it actually tastes even better the next day after the flavors have had time to meld.

What should I serve it with?

I usually serve it over mashed potatoes, polenta, or crusty bread to soak up the sauce. Rice or pasta works too.

Conclusion

Chicken Scarpariello is one of those dishes that brings bold, rustic flavors to the table with very little fuss. It’s hearty, tangy, and full of character—just the kind of comfort food I turn to when I want something deeply satisfying. Whether I serve it to guests or make it for a cozy night in, it always hits the mark.