Chicken Scarpariello is a beloved classic Italian-American dish, and I’d never heard of it.
I came across this delicious sounding sweet-and-sour chicken, with sausages and fresh and pickled peppers, in the process of researching another recipe. It sounded so good that, like a dog chasing a squirrel, I forgot all about my original project and did a deep dive into the unknown world of Chicken Scarpariello. Matt Horn’s Red Beans and Rice recipe hails straight from the South
Trust me, I’m still recovering from all the Facebook comments from angry Italian nonnas after Lasagna Soup-gate years ago.The internet abounds with recipes for pollo allo scarpariello, or “shoemaker’s chicken” and, of course, each is slightly different. For some, the sauce is lemon-based. Others are a balance of vinegar and sugar. Some include potatoes, although most don’t. They’re all over the map.
For the pickled peppers, I chose Peppadews, the fire-engine red cherry peppers often found in the olive bar section in grocery delis. These work well with the sweet and sour theme, and I could use the sweet, slightly hot pickling juice to give the sauce its signature tanginess.
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