Everyone is always looking for delicious new ways to serve chicken and my Chicken Scarpariello definitely fills that bill. You'll love the combination of flavors in this easy to make rustic Italian dish.
Years ago I worked in an Italian restaurant and learned to make Chicken Scarpariello which translates to Shoemakers Chicken. It’s a typical Italian dish that each family makes a little differently.
The owners of this restaurant used many of the recipes passed down by their Italian Grandmother who had come from Naples at the turn of the century. This had always been one of her favorite dishes to prepare for her family.
If you look for this recipe online you’ll find countless variations of Chicken Scarpariello. Although it does have its roots in Italy, its popularity grew as an Italian-American dish created by Italians that helped build this country. After a hard day’s work this dish was fast and easy to make and often times would have been served over pasta.
This is a dish that you can prep ahead of time and have it ready and waiting in your fridge when you get home from work. That way in just about 15 minutes you can have dinner on the table. But even if you don’t prep it ahead, it won’t take long to get everything ready to go. This is the beauty of saute dishes.
And if you’re not a fan of one of the ingredients, leave it out. You can always add or detract ingredients to make this your very own. Spinach would go very nicely in this dish and a little roasted red pepper would add some color. Remember recipes are guidelines, have fun in your kitchen being creative!
Chicken Scarpariello became one of my goto dishes in the restaurants I worked at because of the different elements that made up the dish. And how easily ingredients can be interchanged.
My version of this “shoemaker’s style” chicken dish, is sure to please your friends and family and I promise you won’t hear your family say chicken again when you serve this deliciousness.
If you enjoyed this recipe you might also like these recipes:
- 4 boneless chicken thighs
- 1/2 pound sweet Italian sausage sliced on a diagonal
- 2 medium potatoes cut into medium cubes
- 6 ounces mushrooms sliced
- 4 ounces artichoke hearts sliced
- 2 stalks fresh rosemary
- 1 cup chicken stock
- 1 tablespoon unsalted butter
- 3 tablespoons olive oil
- 1/2 cup all-purpose flour
- 1/2 tsp of granulated onion
- sea salt and black pepper to taste
- 1 lemon juice from lemon
- Preheat oven to 350 degrees F.
- Place cut potatoes in baking dish and add one tablespoon of olive oil and a good sprinkle of sea salt and black pepper. Mix well and place in oven for 20-25 minutes to roast. (they should get good color)
- Allow a large saute pan to get hot then add 2 tablespoons of olive oil to the pan.
- Dredge chicken thighs in flour seasoned with sea salt and black pepper, then place into saute pan, allow to sear to get good color on the thighs for 3-4 minutes
- Add sliced sausage to pan and allow to brown along with chicken thighs.
- Turn over chicken and sausage to allow other side to brown.
- Add mushrooms to pan and allow to saute, while cooking chicken and sausage 4-5 minutes
- Mix together making sure all ingredients are almost finished cooking
- Add chicken broth to pan reduce heat and continue to cook for 3-4 minutes.
- Add roasted potatoes, artichokes, lemon juice and needles from one rosemary stalk. Season with granulated onion, sea salt and black pepper
- Coat butter with flour, pushing flour into butter and add to the pan, to help thicken the sauce.
- Garnish with remaining rosemary stalk, serve immediately and enjoy!