‘Scarpariello” literally means shoemaker-style.”Shoemaker-style chicken” may refer to Neapolitan shoemakers making delicious food in the little time they had at the end of the day. Chicken scarpariello is sometimes attributed to Sicily and Calabria and is made by sauteeing chicken pieces in oil and adding white wine, lemon, garlic, and parsley. However, it is not a traditional dish from Italy. It is probably more of a “Little Italy” dish, born of southern Italian roots somewhere in our Italian American neighborhoods here in the United States. In any case, it is delicious and very easy to make. Some recipes are made with a whole chicken or chicken thighs. I prefer the chicken strips for this dish. I also add potatoes but you can leave them out and serve the dish with pasta.
1 lb chicken tenders
Salt and pepper to taste
1/2 cup flour
2 tablespoons extra virgin olive oil- divided
1/2 lb of spicy Italian sausage
12 oz new potatoes, scrubbed and cut into ½-inch thick slices
4 pickled sweet cherry peppers, quartered
1 sweet bell pepper sliced (red, yellow, or orange)
1/4 red onion, sliced
2 tablespoons minced garlic (about 4 cloves)
½ cup chicken broth
½ cup dry white wine
1 tablespoon cherry pepper pickle liquid
1 tablespoon fresh oregano leaves or 1 teaspoon dried
½ teaspoon fine sea salt
¼ teaspoon black ground pepper
¼ cup each chopped fresh basil and fresh parsley for garnish
Sprinkle the chicken tenders with salt and pepper. Dredge in the flour.
In a 10- to 12-inch heavy-bottomed saute pan, heat the olive oil over high heat until smoking. Add the chicken pieces, working in batches if necessary to avoid crowding the pan, and brown on both sides, turning once.
Transfer to a plate and set aside. In the same pan, cook the sausage slices and potatoes until brown; remove them and set aside with the chicken.
Add the onion, garlic, bell peppers and cherry peppers to the pan. Saute until softened, about 10 minutes. Add the wine, broth, vinegar, oregano, sea salt, and black pepper and bring to a boil, then return the chicken, sausage, and potatoes to the pan. Reduce the heat to medium-low and cook at a bubbling simmer until cooked through 20 minutes; add more wine or water if necessary to keep the pan from getting dry.
Transfer the chicken to serving plates. Stir the basil and parsley into the sauce remaining in the pan and spoon over the chicken.
1 large vine-ripened tomato, sliced 1/4 inch thick
1/4 pound fresh mozzarella, sliced1/4 inch thick
Fresh basil leaves, torn
2 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
On a serving platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Season salad with salt and pepper. Drizzle with oil.