Cooking Lesson #1192: New York City Style Chicken Scarpariello

…from the Perspectives’ Kitchen

How you doin’? At its heart, Chicken Scarpariello is a braised dish, relying on low and slow cooking to tenderize the chicken and develop deep, complex flavors. The cooking process typically involves browning the chicken with or without sausage, then building the sauce with aromatic vegetables like onions and garlic.
 
The addition of vinegar is essential, providing the dish with its signature tang which also acts as a tenderizer. White wine is often used, contributing both acidity and sweetness. Herbs like rosemary, oregano and thyme are essential for adding depth and complexity.
 
The peppers, both sweet and spicy, add a vibrant visual appeal and add layers and layers of flavor. The dish is finished with a sprinkle of fresh parsley and sometimes a drizzle of olive oil.
 
While its exact origins are debated, Chicken Scarpariello is considered an Italian American creation, likely originating in the Little Italy neighborhoods of major U.S. cities like New York. The name “Scarpariello” roughly translates to “shoemaker’s style,” hinting at its simple, rustic origins. The dish was likely a way for shoemakers and other craftsmen to use leftover ingredients, creating a hearty and flavorful meal that was both affordable and satisfying. Over time, variations emerged, incorporating different peppers (sweet and hot), potatoes, and even mushrooms, but the core components of chicken, sausage, peppers, and a tangy sauce remain consistent.
 
Prep time:  15 minutes
Cook time:  20 minutes
Yield:  2 servings
 
Ingredients 
1-1/4 pounds skinless, boneless chicken breast halves or thighs
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
2 sweet Italian sausage links, cut into 1/2" coins (optional)
2 tablespoons minced shallots
2 tablespoon minced cloves garlic
1/2 cup sliced red bell peppers strips
1/2 cup white wine
1-1/2 cup chicken stock
2 tablespoons white wine vinegar
1/2 teaspoon dried crushed rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 pinch ground black pepper
1 tablespoon chopped Italian or flat parsley for garnish
1/2 extra virgin olive oil for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Cut the chicken breasts or thighs into 1 x 3-inch strips and dredge in flour.
3. In a 10-inch skillet, heat the oil and butter.
4. Add the chicken. Cook, turning occasionally, until lightly browned on all sides, about 3 to 4 minutes.
5. Using the tongs, remove chicken from the skillet. Set aside and keep warm.
6. If including the Italian sausage, add it to the pan now and brown on each side for about 2-3 minutes. Remove the sausage; set aside and keep warm with the chicken. 
7. In the same skillet, add the shallots, garlic and red peppers and sauté until softened, about 1 minute.
8. Add the wine, chicken stock, vinegar and all the seasonings. Mix well.
9. Cook, stirring frequently, until the liquid is reduced by half, about 3 to 4 minutes.
10. Return the chicken (and Italian sausage) to the skillet and cook until sauce is thick and chicken is heated through, about 2 to 3 minutes.
11. Serve over angel hair pasta or white rice.

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ChefSecret:  You can dress it up a notch by adding sliced sweet Italian sausage, diced Yukan potatoes and/or brown sliced mushrooms.
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Quip of the Day:  Q. Why don’t Italians argue during dinner? A. Because you can’t use your hands and shout with a mouth full of pasta.
 
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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