Scarpariello translates to “shoemaker” or “shoe fixer” in English. The exact meaning as tied to this chicken dish is unknown though theories abound; the dish can be easily “cobbled” together or even poor shoemakers could afford to make it. The recipe, not found in Italian cookbooks, is most likely an Italian-American creation with ties to New York state. Tender chicken and simple, savory flavors make Chicken Scarpariello an appetizing choice. Add sides like mashed potatoes and a green vegetable for a full meal.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 small skinless, boneless chicken thighs (2 lbs)
- Salt, to taste
- Freshly ground black pepper, to taste
- All-purpose flour, as needed for dusting
- ½ cup extra virgin olive oil
- 8 garlic cloves, halved lengthwise and lightly smashed
- 4 large rosemary sprigs, broken into 2-inch pieces
- 2 cups chicken broth
- 2 Tbsp fresh lemon juice
- 2 Tbsp unsalted butter
- ½ cup peppadew peppers (or other pickled peppers), sliced
Directions
- Season chicken with salt and pepper and dust with flour.
- Heat oil in large pan until shimmering and then add chicken.
- Cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes.
- Add garlic and rosemary and cook 3 minutes, until garlic is lightly browned.
- Transfer chicken to a platter and leave garlic and rosemary in pan.
- Add stock or broth to pan and cook over high heat, scraping up browned bits until reduced by half, about 5 minutes.
- Add lemon juice and butter and swirl until blended.
- Return chicken and juices to pan, adding peppers and cooking until chicken is coated in sauce, about 3 minutes.
- Transfer chicken and sauce to platter and serve.
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