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Chicken Scarpariello—often called “shoemaker’s chicken”—is that beloved Italian-American skillet bake with a lively sweet-tangy bite. Golden chicken thighs and browned sausage mingle with soft onions and colorful peppers, while a splash of white wine and pickled pepper brine brings the signature brightness.
Chicken scarpariello is one of my favorite Italian-American dishes, and it’s perfect for a hearty and flavorful family-style dinner. The browned chicken thighs, sweet Italian sausages, and sweet and hot peppers are combined with a remarkably flavorful sauce. My version starts on the stovetop and finishes in the oven. The chicken and sausages are braised to perfection with the peppers, onions, and garlic. I use both peppadew peppers and pepperoncini peppers in my chicken scarpariello, plus the liquid from the pepperoncinis. Along with chicken thighs, sausages, and lots of peppers, it makes a highly flavorful and colorful meal.
What are Peppadew Peppers?
These are whole, red, cherry-sized piquanté peppers. Peppadew is the brand name. If you can’t find them, go ahead and use all whole pepperoncini peppers, which are more readily available.
What You’ll Like About This Dish
Balanced flavors. Savory chicken, sweet peppers, and tangy pickled chiles create a lively combination.
Gorgeous texture. Crispy chicken skin paired with tender sausage and vegetables.
One-pan convenience. Everything cooks in the same skillet—from searing to roasting.
Flexible heat level. Make it mild or spicy depending on the type of pickled peppers you choose.
Ingredient Notes
- Chicken thighs: Bone-in, skin-on thighs give the best browning and flavor.
- Italian sausage: Sweet sausage complements the peppers and balances the acidity of the sauce.
- Onion and bell peppers: Add sweetness and soften into the sauce.
- Herbes de Provence or Italian blend: Provides herbal depth.
- Garlic: Essential for Scarpariello’s aromatic base.
- White wine: Adds brightness and helps deglaze the pan.
- Pickled Peppadews or pepperoncini: Bring sweet heat and acidity; the pickling liquid enriches the sauce.
- Chicken stock: Adds body and savory flavor.
- Sugar: Enhances caramelization and rounds out the vinegar notes.
Steps to Make Chicken Scarpariello
- Heat the oven and pat the chicken dry.
- Brown the chicken thighs skin-side down until crisp; turn and cook briefly. Remove and set aside.
- Brown the sausages, then slice and reserve; leave about 2 tablespoons of fat in the pan.
- Sauté the onions and peppers until softened.
- Add the herbs and garlic and cook briefly.
- Pour in the wine and reduce by half, scraping up browned bits.
- Add the pickled peppers and some of their liquid.
- Stir in the stock and sugar, bringing the mixture to a simmer.
- Nestle the sausage and chicken back into the pan.
- Transfer the skillet to the oven and bake until the chicken is tender.
Pro Tip:
For the best texture, don’t rush the initial sear. Let the chicken skin brown deeply—it renders fat, builds flavor, and keeps the skin crisp even after baking.
Recipe Variations
- Spicy version. Use hot Italian sausage or all hot Peppadews.
- Lemon twist. Add thin lemon slices to the pan before baking for bright citrus notes.
- Herb lovers. Finish with fresh rosemary, thyme, or parsley.
- Potato addition. Add small parboiled potatoes to make it a one-pan full meal.
- Bone-in breasts. Substitute bone-in chicken breasts; adjust cooking time as needed.
Serving Suggestions
- Serve over roasted potatoes, polenta, or pasta to soak up the sauce.
- Pair with crusty bread or focaccia to catch every drop of the tangy pan juices.
- Add a simple green salad with Italian dressing or sautéed greens for balance.
- Choose a dry white wine—Pinot Grigio or Sauvignon Blanc is ideal.
How to Store Chicken Scarpariello
Refrigerate: Store leftovers in a covered container for up to 3 days.
Reheat: Warm gently in a skillet or in a 325°F oven until heated through. Add a splash of stock if needed.
Freeze: Freeze in an airtight container for up to 2 months; thaw overnight before reheating.
Chicken Scarpariello (Italian Chicken with Sausage and Peppers)
Ingredients
- 3 pounds chicken thighs, bone-in with skin (about 6 thighs)
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 pound Italian sausage Links
- 1 medium onion, thinly sliced
- 2 large bell peppers, multicolored, cut into strips
- 1 tsp herbes de Provence or an Italian blend
- 6 cloves garlic, minced
- ¾ cup dry white wine
- 8 to 12 whole pickled Peppadew peppers or pepperoncini (hot or mild), or a combination
- ¼ cup pickled pepper liquid
- 1 cup low sodium chicken broth
- 2 tbsp sugar
Recommended Equipment
Instructions
- Preheat the oven to 350°F.
- Pat the chicken thighs with paper towels to dry and sprinkle lightly with salt and pepper.3 pounds chicken thighs | Kosher salt and freshly ground black pepper
- Heat the olive oil in a large oven-safe skillet or sauté pan over medium-high heat.2 tbsp olive oil
- Add the chicken thighs skin side down, and cook until the skin is golden brown and crisp, about 8 to 10 minutes, turn and cook for 2 minutes longer. Remove the chicken to a plate and set aside.
- Add the sausages to the pan and reduce the heat to medium; cook for about 4 minutes, turning once. Remove the sausages to a cutting board and slice each sausage into 2 or 3 pieces. Drain off all but 2 tablespoons of the fat.1 pound Italian sausage Links
- Add the sliced onions and bell peppers to the pan and place it over medium-high heat; cook for 4 minutes, stirring frequently.1 medium onion | 2 large bell peppers
- Reduce the heat to medium. Add the herbes de Provence or Italian seasoning and garlic and cook for 1 minute, stirring constantly.1 tsp herbes de Provence or an Italian blend | 6 cloves garlic
- Add the wine and cook, scraping up any browned bits in the pan. Cook until the wine has reduced by about half, about 2 minutes.3/4 cup dry white wine
- Add the pickled peppers and 1/4 cup of their liquid.8 to 12 whole pickled Peppadew peppers or pepperoncini (hot or mild) | 1/4 cup pickled pepper liquid
- Add chicken broth and sugar; stir and bring to a simmer.1 cup low sodium chicken broth | 2 tbsp sugar
- Return the chicken thighs (skin-side up) and sausages to the pan, nestling them into the vegetables.
- Place the skillet in the oven and bake for 30 to 40 minutes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Bold, tangy, and full of Italian flavor!