Chicken Scarpiello is a classic Italian American recipe that is thought to have originated right here in New York. Chicken scarpiello translates to “shoemakers” chicken. There are many theories as to why this dish is called this. The most common reason states that because this dish is so inexpensive to make, even a shoemaker can afford to make it for their family 🤷‍♀️. Who knows, but whatever the case, this is an amazing dish. 

Chicken Scarpariello – Serves 6


2 1/2lbs. of Mini Potatoes (cut in quarter pcs)

4 Cheese and Parsley Sausage links

1 ¼ Cups Olive Oil plus 1 tsp. 

4 lbs Chicken Cutlets 

1 ½ Cups All Purpose Flour

4 Hot Sausage links

5 Garlic Clove SLICED THIN

1 Medium Onions – cut in half ans thinly sliced

4 Red Peppers -cut in strips

½ Cup of Sliced Cherry Peppers with the Vinegar from jar

3 Tbsp. Red Wine Vinegar

1 Cup of Dry White Wine

1 Stick of Butter- sliced

3 Cups Chicken Broth

3 Lemons Juiced

1 tsp. Oregano 

¼ Cup of Fresh Parsley Chopped

2 ½ tsp. Salt 

2 ½ tsp. Pepper 

Preheat the oven to 425 degrees. Toss the potatoes with ¼ cup of olive oil and 1 tsp. each of salt and pepper. Put on a roasting pan and put in the oven. Cook until roasted. About 30 minutes. Remove from oven. In another pan put 1 tsp. of olive oil and and add the sausage. Roast the sausage until it is browned on both sides (about 45 to 50 minutes). Remove from the oven and let cool. Then slice up each sausage into 5 pieces and set aside.

In a bowl put the flour and season it with salt and pepper (Abot ½ tsp each of salt and pepper). Dredge each piece of chicken in the flour. In a large skillet heat 1 cup of olive oil on medium heat.  Cook the chicken on both sides for about 5 to 6 minutes or until browned. In the meantime cut the sausage into small bits. Save all the remaining juices and oil from the sausage.

Once the chicken is cooked, remove and drain on a piece of paper towel. Drain 3/4 of the oil from the pan.  Add the sliced garlic to the oil and cook for about 2 to 3 minutes until the garlic starts to cook. Add the onions and cook for another three minutes until the onions become translucent and then add the peppers. Cook this for another eight minutes. Add the cherry peppers with their juice and the red wine vinegar to the pan. Make sure to scrape all of the bits from the bottom of the pan. Add the wine, and 1 tsp. each of salt and pepper. Reduce the sauce a little for about five minutes. Add 2 cups of chicken broth, lemon juice, oregano, and butter. Cook for another 5 to 6 minutes, then add the parsley. Taste and adjust any seasoning. Add the sausage, potatoes, the chicken and parsley to the sauce and combine well. Add in 1 cup of chicken broth and let it simmer for 2 to 3 minutes. Put it in the oven at 375° for about 25 minutes. Then you are ready to serve. 

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