Uploaded December 2025 | Updated September 2026, 2 weeks ago
Welcome friends, and welcome back to the kitchen! Today we’re revisiting a recipe I first cooked on the channel back in 2017 — Chicken Scarpariello (or chicken scarpariella… both spellings are out there). It’s a dish I’ve made countless times, and after nearly nine years, it was time for a proper update and a deep dive into the recipe’s wild early history.
Chicken Scarpariello had a huge resurgence around 2016–2017, showing up in major food magazines, syndicated recipe columns, and across the food-blog world. But when someone emailed me claiming I “stole” his innovation, I went back to the beginning — digging through old newspapers, restaurant ads, and references to figure out where Chicken Scarpariello actually comes from.
Here’s what we found:
✔ 1958 New York — the first documented mention of “chicken scarpariello”
✔ 1970s newspaper ads, New York & New Jersey restaurants, and evolving ingredient lists
✔ Early references to sausage, vinegared peppers, garlic, wine, and potatoes
✔ The “shoemaker” meaning of scarpariello and the myths that formed around it
✔ How the recipe drifted from fried chicken to braised chicken, from whole thighs to nuggets
✔ Why the dish never quite “coalesced” into a single canonical version
In today’s updated recipe, we build a deeply flavourful pan of Chicken Scarpariello with:
• hot Italian sausage
• chicken thighs
• sautéed onions, peppers & mushrooms
• pickled hot peppers & pepperoncini
• white wine or chicken stock
• Italian herbs
• a quick Beurre Manié to thicken the sauce
• pasta tossed right into the pan (or go old-school and add potatoes!)
This version is quick, comforting, packed with layers of heat, acidity, and richness — and absolutely weeknight-friendly.
If you love Italian-American recipes, New York restaurant history, or classic chicken & sausage dinners, this deep dive into Chicken Scarpariello is right up your alley.
And if you’ve got an old cookbook — pre-1977 — with a printed Chicken Scarpariello recipe, PLEASE tell me in the comments. The hunt continues!
Thanks for stopping by. See you again soon.
Chicken Scarpariello Recipe
Ingredients:
15 mL (1 Tbsp) oil - we use saved bacon or chicken fat
4-6 hot Italian sausage, cut up
4-6 chicken thighs, skin and bone removed and cut up
1 medium onion, thinly sliced
1 large red bell pepper, thinly sliced
500 mL (2 cups) sliced mushrooms
4-6 cloves garlic, smashed
30 mL (2 Tbsp) Italian seasoning blend
Coarse salt and freshly ground black pepper
8 hot pickled peppers, chopped
60 mL (¼ cup) pickling liquid from the jar
250 mL (1 cup) dry white wine
250 mL (1 cup) chicken stock
Spoonful of Peperoncini Piccanti
Method:
Heat pan and oil to medium high.
Brown sausage, then remove from pan and brown chicken pieces.
Transfer chicken to bowl with sausage and set aside.
Add the onion, mushrooms and bell pepper to the same pan; once softened, add the seasoning and garlic, cooking until fragrant.
Add the pickled peppers, pickle juice, and chicken stock; scrape up the fond from the bottom of the pan.
Add wine and cook until reduced by half.
Return the sausage and chicken to pan and stir to combine.
Cover and cook about 15-20 minutes.
If the sauce is too thin, thicken with a beurre manié - which is equal parts butter and flour combined.
Serve with Pasta or Rice.
More info about Hope Air: hopeair.ca
hopeair.ca/impact-report-2024
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
Welcome friends, and welcome back to the kitchen! Today we’re revisiting a recipe I first cooked on the channel back in 2017 — Chicken Scarpariello (or chicken scarpariella… both spellings are out there). It’s a dish I’ve made countless times, and after nearly nine years, it was time for a proper update and a deep dive into the recipe’s wild early history.
Chicken Scarpariello had a huge resurgence around 2016–2017, showing up in major food magazines, syndicated recipe columns, and across the food-blog world. But when someone emailed me claiming I “stole” his innovation, I went back to the beginning — digging through old newspapers, restaurant ads, and references to figure out where Chicken Scarpariello actually comes from.
Here’s what we found:
✔ 1958 New York — the first documented mention of “chicken scarpariello”
✔ 1970s newspaper ads, New York & New Jersey restaurants, and evolving ingredient lists
✔ Early references to sausage, vinegared peppers, garlic, wine, and potatoes
✔ The “shoemaker” meaning of scarpariello and the myths that formed around it
✔ How the recipe drifted from fried chicken to braised chicken, from whole thighs to nuggets
✔ Why the dish never quite “coalesced” into a single canonical version
In today’s updated recipe, we build a deeply flavourful pan of Chicken Scarpariello with:
• hot Italian sausage
• chicken thighs
• sautéed onions, peppers & mushrooms
• pickled hot peppers & pepperoncini
• white wine or chicken stock
• Italian herbs
• a quick Beurre Manié to thicken the sauce
• pasta tossed right into the pan (or go old-school and add potatoes!)
This version is quick, comforting, packed with layers of heat, acidity, and richness — and absolutely weeknight-friendly.
If you love Italian-American recipes, New York restaurant history, or classic chicken & sausage dinners, this deep dive into Chicken Scarpariello is right up your alley.
And if you’ve got an old cookbook — pre-1977 — with a printed Chicken Scarpariello recipe, PLEASE tell me in the comments. The hunt continues!
Thanks for stopping by. See you again soon.
Chicken Scarpariello Recipe
Ingredients:
15 mL (1 Tbsp) oil - we use saved bacon or chicken fat
4-6 hot Italian sausage, cut up
4-6 chicken thighs, skin and bone removed and cut up
1 medium onion, thinly sliced
1 large red bell pepper, thinly sliced
500 mL (2 cups) sliced mushrooms
4-6 cloves garlic, smashed
30 mL (2 Tbsp) Italian seasoning blend
Coarse salt and freshly ground black pepper
8 hot pickled peppers, chopped
60 mL (¼ cup) pickling liquid from the jar
250 mL (1 cup) dry white wine
250 mL (1 cup) chicken stock
Spoonful of Peperoncini Piccanti
Method:
Heat pan and oil to medium high.
Brown sausage, then remove from pan and brown chicken pieces.
Transfer chicken to bowl with sausage and set aside.
Add the onion, mushrooms and bell pepper to the same pan; once softened, add the seasoning and garlic, cooking until fragrant.
Add the pickled peppers, pickle juice, and chicken stock; scrape up the fond from the bottom of the pan.
Add wine and cook until reduced by half.
Return the sausage and chicken to pan and stir to combine.
Cover and cook about 15-20 minutes.
If the sauce is too thin, thicken with a beurre manié - which is equal parts butter and flour combined.
Serve with Pasta or Rice.
More info about Hope Air: hopeair.ca
hopeair.ca/impact-report-2024
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
