Chicken Scarpariello, or “Shoemaker’s Style” chicken, is a classic Italian-American comfort dish that perfectly captures the balance of savory, spicy, and tangy flavors. Martha Stewart’s version elevates this rustic skillet meal by focusing on high-quality ingredients and a technique that ensures crispy skin and a glossy, “agrodolce” (sweet and sour) sauce. It’s a bold, aromatic dish that brings the sophisticated flair of a New York bistro straight to your kitchen table.
Try More Chicken Recipes:
- Martha Stewart Chicken Schnitzel Dill And Sesame Recipe
- Martha Stewart Chicken Tetrazzini Recipe
- Martha Stewart Chicken Parmesan Recipe
Why You Will Love Martha Stewart’s Chicken Scarpariello Recipe:
- The Agrodolce Balance: The combination of dry white wine and pickled cherry pepper brine creates a sophisticated sweet-and-sour profile that is deeply addictive.
- One-Pan Wonder: Despite its complex flavor, the entire dish is prepared in a single large skillet or Dutch oven, making cleanup remarkably easy.
- Textural Contrast: You get the crunch of perfectly seared chicken skin alongside tender, juicy meat and the snap of spicy Italian sausage.
- Vibrant Aromatics: Fresh rosemary and plenty of garlic infuse the oil and sauce, filling your home with an incredible, restaurant-quality aroma.
- Versatility: It’s robust enough for a Sunday family dinner but elegant enough to serve to guests with a nice bottle of wine.
Martha Stewart Chicken Scarpariello Ingredients
- Chicken: 3–4 lbs bone-in, skin-on chicken thighs and drumsticks.
- Sausage: 1 lb sweet or hot Italian sausage (links cut into 1-inch pieces).
- Peppers: 1 large bell pepper (sliced) and 1/2 cup pickled peppadews or hot cherry peppers (halved).
- Aromatics: 6 cloves of garlic (smashed), 2 sprigs of fresh rosemary.
- Liquid: 1/2 cup dry white wine (like Pinot Grigio) and 1/2 cup chicken stock.
- The “Zing”: 1/4 cup brine from the pickled pepper jar and 1 tablespoon of sugar (optional).
- Pantry: Olive oil, kosher salt, and freshly ground black pepper.
How To Make Martha Stewart Chicken Scarpariello
- Sear the Proteins: Season the chicken with salt and pepper. In a large skillet, heat oil over medium-high. Brown the chicken (skin-side down first) until crispy and golden. Remove and set aside. In the same pan, brown the sausage pieces until cooked through; remove and set aside.
- Sauté Vegetables: Drain all but 2 tablespoons of fat. Add the bell peppers and cook until softened. Add the garlic, rosemary, and pickled peppers, sautéing until fragrant.
- Deglaze: Pour in the white wine, scraping up the brown bits (fond) from the bottom of the pan. Let the wine reduce by half.
- Simmer: Stir in the chicken stock and pepper brine. Return the chicken and sausage to the skillet.
- Finish: Reduce heat to medium-low and simmer for 15–20 minutes until the chicken is cooked through and the sauce has thickened into a glossy glaze.
Recipe Tips for Success
- Don’t Crowd the Pan: Sear the chicken in batches if necessary. If the pan is too crowded, the chicken will steam rather than brown, and you’ll miss out on that crispy skin.
- Use Bone-In Meat: While you can use breasts, bone-in thighs and drumsticks stay much juicier during the simmering process and provide a richer flavor to the sauce.
- The Brine is Key: Don’t throw away the liquid in the pepper jar! That brine is the secret ingredient that provides the signature tanginess.
What To Serve With Chicken Scarpariello?
To fully enjoy the rich “agrodolce” (sweet and sour) sauce of this Chicken Scarpariello, you need sides that can absorb flavor. Serve it alongside a heap of creamy polenta or buttery mashed potatoes to soak up every drop of the vinegary sauce. A side of crusty Italian bread is essential for ‘scarpetta’—mopping the plate clean. For a lighter touch, a crisp arugula salad with a simple lemon vinaigrette provides a refreshing contrast to the savory sausage.
How To Store Leftovers Chicken Scarpariello?
- Refrigeration: Store in an airtight container for up to 3–4 days. The flavors actually improve overnight as the chicken marinates in the sauce.
- Freezing: This dish freezes well. Place in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftovers Chicken Scarpariello?
- The Skillet (Recommended): Reheat over medium-low heat with a splash of chicken broth to loosen the sauce. Cover to keep the chicken moist.
- The Oven: Place in a baking dish at 350°F (175°C) covered with foil for 15 minutes. This helps maintain the texture of the sausage and peppers.
FAQs
Is Chicken Scarpariello very spicy? It depends on the peppers you use. Sweet peppadews keep it mild; hot cherry peppers give it a significant kick.
Can I use boneless chicken? Yes, but reduce the simmering time to 8–10 minutes so the meat doesn’t dry out.
What wine is best? A dry, crisp white like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines.
Can I make this in a slow cooker? You can, but you’ll lose the crispy skin. Sear the meat first before adding to the crockpot.
What if I don’t have rosemary? Fresh oregano or thyme are suitable substitutes.
Can I add potatoes to the pan? Yes! Small Yukon Gold halves can be browned with the chicken and simmered in the sauce.
Is this dish gluten-free? Yes, as long as your sausage and chicken stock are certified gluten-free.
Can I use red wine vinegar instead of brine? Yes, though the flavor will be slightly less complex than using the pepper brine.
How do I get the sauce thicker? Simmer the sauce for a few extra minutes without the lid after the chicken is cooked.
Can I use chicken breasts? If using breasts, cut them into large chunks so they cook at a similar rate to the sausage.
More Chicken Recipes:
- Martha Stewart Chicken Taco Salad Recipe
- Martha Stewart Chicken Noodle Soup Recipe
- Martha Stewart Roast Chicken Recipe
Martha Stewart Chicken Scarpariello Recipe Nutrition Facts (Per Serving)
- Calories 520 kcal
- Total Fat 34g
- Saturated Fat 10g
- Cholesterol 145mg
- Sodium 890mg
- Total Carbohydrates 9g
- Protein 42g
Martha Stewart Chicken Scarpariello Recipe
Description
Chicken Scarpariello, or “Shoemaker’s Style” chicken, is a classic Italian-American comfort dish that perfectly captures the balance of savory, spicy, and tangy flavors. Martha Stewart’s version elevates this rustic skillet meal by focusing on high-quality ingredients and a technique that ensures crispy skin and a glossy, “agrodolce” (sweet and sour) sauce. It’s a bold, aromatic dish that brings the sophisticated flair of a New York bistro straight to your kitchen table.
Ingredients
Instructions
- Sear the Proteins: Season the chicken with salt and pepper. In a large skillet, heat oil over medium-high. Brown the chicken (skin-side down first) until crispy and golden. Remove and set aside. In the same pan, brown the sausage pieces until cooked through; remove and set aside.
- Sauté Vegetables: Drain all but 2 tablespoons of fat. Add the bell peppers and cook until softened. Add the garlic, rosemary, and pickled peppers, sautéing until fragrant.
- Deglaze: Pour in the white wine, scraping up the brown bits (fond) from the bottom of the pan. Let the wine reduce by half.
- Simmer: Stir in the chicken stock and pepper brine. Return the chicken and sausage to the skillet.
- Finish: Reduce heat to medium-low and simmer for 15–20 minutes until the chicken is cooked through and the sauce has thickened into a glossy glaze.
Notes
- Don’t Crowd the Pan: Sear the chicken in batches if necessary. If the pan is too crowded, the chicken will steam rather than brown, and you’ll miss out on that crispy skin.
Use Bone-In Meat: While you can use breasts, bone-in thighs and drumsticks stay much juicier during the simmering process and provide a richer flavor to the sauce.
The Brine is Key: Don’t throw away the liquid in the pepper jar! That brine is the secret ingredient that provides the signature tanginess.