Chicken Scarpariello Recipe

Chicken Scarpariello

5.0

(1,029)

21 Reviews

With fast-cooking boneless chicken thighs and sweet-spicy jarred Peppadews, this version of the Italian-American classic is ready in just 40 minutes.

Grace Parisi

Updated on November 9, 2023

Total Time:

40 mins

Servings:

To make her Sunday-supper scarpariello — chicken sautéed in a tangy lemon glaze with bell pepper — Fran Parisi always uses a whole chicken cut into pieces, then cooks it on the stove for hours. With faster-cooking boneless thighs and sweet-spicy jarred Peppadews, this version from her daughter Grace (a former F&W food editor) comes together in just 40 minutes, making it a great dinner option any night of the week.

Frequently asked questions

What is chicken scarpariello?

Chicken scarpariello means "shoemaker's chicken," but the story behind its name isn't well documented. Most sources agree that it's an entirely Italian-American construct; some claim it originated in Sicily and Calabria. Given this dish's vague historical background, it's no wonder that chicken scarpariello recipes vary quite a bit.

How do you make chicken scarpariello?

White wine, potatoes, and either sweet and/or hot Italian sausage pop up in some renditions of this recipe but not others. Many include pickled peppers, though some use fresh or a combination of the two. Lemon juice is a popular addition, but white wine vinegar sometimes makes an appearance instead. Comparatively speaking, this chicken scapariello recipe keeps things basic with a relatively short ingredient list. If you've never had the dish before, this quick take is a terrific one to start with. We like it served with crusty bread.

Suggested pairing

Pour a bright, cherry-rich Chianti Classico with this meal.

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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

Directions

Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil 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 and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.
Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any 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.

Chicken Scarpariello — Jennifer Causey / Food Styling by Julian Hensarling / Prop Styling by Shell Royster

Originally appeared: October 2010