Chicken scarpariello (shoemaker’s chicken) brings together crispy-skinned chicken thighs and Italian sausage in a punchy sweet-and-sour pan sauce. The Italian-American classic gets its tang from white wine vinegar and pickled Peppadew peppers, which mingle with onions, fresh bell pepper, garlic, rosemary, and all the savory drippings left behind by the meat.
While some chicken scarpariello recipes cook potatoes right in the pan, we roast fingerlings separately so they stay crisp—perfect for dragging through all that vinegary sauce. Bone-in, skin-on chicken thighs are the move here: They brown beautifully, stay juicy as they braise, and add plenty of flavor to the sauce.
Peppadews add sweetness and a mild tang, but hot cherry peppers or pepperoncini work too if you want something sharper or spicier. Serve the scarpariello straight from the skillet for a hearty dinner that lands somewhere between weeknight comfort food and Sunday supper.
Watch Rick make chicken scarpariello
