Quick Chicken Scarpariello: A 45-Minute Dinner

Ingredients for Quick Chicken Scarpariello

Main Players

• Bone-in, skin-on chicken thighs: I swear by these! The skin gets wonderfully crispy, and the bone adds so much flavor to the sauce. Don’t even think about boneless, skinless for this, it just won’t be the same, promise.
• Italian sausage (hot or sweet): Adds a fantastic depth and a little spice. I usually go for hot, but sweet is lovely too. Just make sure to remove the casings, unless you like a little chew, which is fine, I guess.
• Bell peppers (red and green): These bring a lovely sweetness and a pop of color. I’ve used just red before when I was out of green, and it worked, kinda. Fresh is always best, though, don’t skimp!
• Yellow onion: The unsung hero! It creates that sweet, savory base for our sauce. Don’t cry when you chop it, just pretend you’re watching a sad movie.
• Garlic cloves: More is more, in my book! Minced, not sliced. I typically double the amount because, well, garlic. It’s just essential.

Sauce & Flavor Boosters

• Chicken broth: Use a good quality, low-sodium broth. It’s the backbone of our sauce, so don’t grab that watery stuff, please!
• Dry white wine: A splash of white wine, like a Pinot Grigio or Sauvignon Blanc, really brightens up the sauce. If you don’t drink wine, I’ve used extra chicken broth and a tiny splash of white wine vinegar, and it works, but the wine adds a certain je ne sais quoi.
• Red wine vinegar: This is where that signature tangy ‘scarpariello’ kick comes from. Don’t be shy, but don’t drown it either. A good quality vinegar makes all the difference.
• Dried oregano & red pepper flakes: Oregano brings that classic Italian aroma, and the flakes? Well, that’s for your personal spice adventure. Start small, you can always add more!

Pantry Staples & Finishing Touches

• Olive oil: A good drizzle for browning. Extra virgin, always.
• Salt & freshly ground black pepper: Season generously, but remember the broth and sausage add salt too. Taste, taste, taste!
• Fresh parsley: A sprinkle at the end for freshness and color. It just makes everything look fancy, even if you just threw it together.

Making Your Chicken Scarpariello: The Steps

Prep and Sear the Chicken:

First things first, pat those chicken thighs super, super dry with paper towels. Seriously, this is key for crispy skin! Season them generously with salt and pepper. Heat a tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once it’s shimmering, carefully place the chicken, skin-side down, into the pan. Don’t overcrowd it, you might need to do this in batches. Let it sear for about 6-8 minutes until the skin is beautifully golden brown and crispy. Flip ’em over and sear for another 3-4 minutes. Remove the chicken and set it aside, it won’t be cooked through yet, and that’s totally fine, we’re building layers of flavor here!

Brown the Sausage and Sauté Aromatics:

In the same pan, add the Italian sausage meat, breaking it up with a spoon. Cook until it’s browned and cooked through, about 5-7 minutes. Drain off most of the excess fat, but leave a little for flavor. Now, toss in your chopped onions and bell peppers. This is where the kitchen starts smelling amazing, honestly! Sauté them for about 5-7 minutes until they start to soften and get a little color. Then, add your minced garlic and red pepper flakes, stirring for just about a minute until fragrant. Don’t let that garlic burn, my friend, that’s a flavor disaster!

Deglaze and Build the Sauce:

Pour in the dry white wine (or extra broth with a splash of vinegar). Scrape up all those delicious brown bits from the bottom of the pan with a wooden spoon that’s pure flavor gold, don’t let it go to waste! Let the wine simmer for a couple of minutes until it reduces slightly. Then, add the chicken broth, red wine vinegar, and dried oregano. Give it a good stir, making sure everything is well combined. This sauce is going to be vibrant and tangy, a little bit sweet, and oh-so-good. It’s the soul of our Chicken Scarpariello.

Simmer the Chicken Scarpariello:

Carefully nestle the seared chicken thighs back into the pan, skin-side up, making sure they’re partially submerged in the sauce. Bring the sauce to a gentle simmer, then reduce the heat to medium-low, cover the skillet, and let it cook for about 20-25 minutes. This is where the magic happens, where the chicken gets tender and absorbs all those incredible flavors. I usually peek in a couple of times, just to make sure the sauce isn’t reducing too much. If it is, a little splash more broth won’t hurt, I’ve done it many times!

Thicken and Finish:

After 20-25 minutes, check the chicken for doneness (it should reach an internal temperature of 165°F/74°C). If the sauce seems a bit thin for your liking, remove the chicken again and let the sauce simmer uncovered for a few more minutes to reduce and thicken slightly. Sometimes I just leave the chicken in and let it bubble gently, it just depends on my mood, honestly! Taste the sauce and adjust seasonings if needed maybe a little more salt, a pinch more pepper, or even a tiny bit more vinegar for extra zing. This is your dish, make it sing!

Serve It Up:

Once the sauce is perfect and the chicken is gloriously tender, remove the skillet from the heat. Garnish generously with fresh chopped parsley. The aroma at this point is just incredible, honestly, it’s like a little Italian nonna is cooking in your kitchen! Serve this rustic Chicken Scarpariello immediately. It should look saucy, vibrant, and utterly irresistible. The chicken will be falling-off-the-bone tender, and the sauce will have that perfect tangy kick. Get ready for compliments, because this one’s a winner!

Storing Leftover Chicken Scarpariello

Leftover Chicken Scarpariello actually tastes even better the next day! Seriously, the flavors just meld and deepen overnight, it’s a true marvel. Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I highly recommend doing it gently on the stovetop over low heat. That way, the chicken stays tender and the sauce doesn’t separate. I microwaved it once in a rush, and the sauce got a bit weird and separated so don’t do that lol, learn from my mistakes! If the sauce seems a little thick after chilling, you can stir in a splash of chicken broth or water to loosen it up. It holds up beautifully, making it a fantastic option for packed lunches too.

Chicken Scarpariello Ingredient Swaps

I’ve definitely played around with ingredient substitutions for Chicken Scarpariello, usually because I’m missing something or just feeling adventurous. No Italian sausages? I’ve used smoked kielbasa in a pinch, and while it’s a different vibe and not traditional, it still makes for a hearty, flavorful dish. Don’t tell Nonna, though! If you’re out of bell peppers, sometimes I’ve thrown in some sliced zucchini or even a handful of cherry tomatoes towards the end for a fresh burst. It worked, kinda, but the peppers really are key for that classic flavor. For the white wine, if you prefer not to use alcohol, you can use all chicken broth and add an extra teaspoon of red wine vinegar to keep that tangy kick. I tried it once, and it was still delicious, just a little less complex. Experiment! That’s what cooking is all about.

Serving Suggestions for Chicken Scarpariello

This rustic Chicken Scarpariello is a complete meal in itself, but I always love adding a little something extra. My absolute favorite pairing is with some crusty Italian bread you just HAVE to sop up all that amazing tangy sauce, it’s non-negotiable! For a truly comforting meal, spoon it over a bed of creamy polenta or a simple rice pilaf. If I’m feeling fancy or want some greens, a light, peppery arugula salad with a simple lemon vinaigrette cuts through the richness beautifully. And for drinks? Honestly, a crisp glass of the same dry white wine you used in the recipe is perfect, or even a light-bodied red. For dessert, something simple like a scoop of lemon sorbet or fresh berries just completes the whole cozy, satisfying vibe. This dish and a rom-com? Yes please!

The Story Behind Chicken Scarpariello

Chicken Scarpariello, or ‘shoemaker’s chicken,’ is a classic Italian-American dish that, to me, always feels like a warm hug from a big Italian family. It’s got humble origins, supposedly named after shoemakers who, after a long day, wanted a quick, flavorful meal using simple ingredients they had on hand. It’s not fancy, you know? It’s real, homey food. My first encounter with it was at a little family-run restaurant in a small town, and the aroma alone just pulled me in. It was tangy, savory, and had that perfect kick of heat. It instantly became one of those dishes that felt like home, even though it wasn’t something my own grandma made. It just speaks to that universal comfort of good, honest food, and that’s why it holds such a special place in my kitchen.

Frequently Asked Questions About Chicken Scarpariello

→ Can I use boneless, skinless chicken for this Chicken Scarpariello?

You can, but honestly, I don’t recommend it for this Chicken Scarpariello recipe. The bone-in, skin-on thighs add so much flavor and keep the chicken moist. Boneless will cook faster, but you’ll lose that rich depth, in my experience.

→ What if I don’t have red wine vinegar for Chicken Scarpariello?

If you’re out of red wine vinegar for your Chicken Scarpariello, you could try apple cider vinegar in a pinch, though it will give a slightly different flavor. I’ve used white wine vinegar too, and it worked, but the red wine vinegar is just classic here.

→ How can I make my Chicken Scarpariello sauce thicker?

To thicken your Chicken Scarpariello sauce, after removing the chicken, let it simmer uncovered over medium-high heat for a few extra minutes. It’ll reduce naturally. I sometimes add a tiny cornstarch slurry if I’m impatient, but simmering works best for flavor.

→ Can I freeze leftover Chicken Scarpariello?

Yes, you can! Leftover Chicken Scarpariello freezes quite well. Just make sure it’s completely cooled, then transfer it to an airtight, freezer-safe container. It should be good for up to 2-3 months. Thaw overnight in the fridge before reheating.

→ Can I add other vegetables to Chicken Scarpariello?

Absolutely! I’ve sometimes thrown in mushrooms or even some baby spinach at the very end of cooking. Just remember to add them at the right time so they don’t get mushy. It’s your kitchen, your rules!