With fast-cooking boneless chicken thighs and sweet-spicy jarred Peppadews, this version of the Italian-American classic is ready in just 45 minutes. And as one reviewer exclaimed, we might just have to call this “Marry Me Again” chicken. It is superb!
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.
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.
Of course, using a homemade chicken stock adds oodles of flavor on its own. For additional ingredients consider artichoke hearts, or dry vermouth or white wine in place of some of the chicken broth. Serve with crusty bread, or as we did, served over a bed of Spaghetti Aglio e Olio (Garlic Paste). Fantastic!
Chicken Scarpariello
Ingredients
- 8 small skinless, boneless chicken thighs (2 lbs.)
- 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 cup chicken stock/broth, preferably homemade
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. 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.
Recipe by Grace Parisi for Food & Wine
Accounting for Taste 