Scarpariello is “shoemaker” in Italian. Here, “shoemaker’s” chicken may refer to Neapolitan shoemakers making delicious food in the little time they had at the end of the day, but I am pretty sure it is not a traditional dish in Italia. It is probably more a “Little Italy” dish, born of southern Italian roots somewhere in our great Italian American neighborhoods here in the United States. In any case, it is delicious, piquant, and very easy to make.
On its own or served over pasta, chicken scarpariello is sure to be a weeknight hit even for the pickiest of eaters. It doesn’t get more satisfying than sauteed chicken and sausage in a white wine sauce with fragrant herbs and locally grown bell peppers. Jim Webster, my co-author of America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers, inspired me with this recipe after doing exactly that, seeking out local produce at Mariquita Farm on a visit to San Fransisco.
Andy Griffin grows heirloom and specialty vegetables, greens, fruit, and herbs for customers in Silicon Valley, the Peninsula, San Francisco and the East Bay. Every chef in the area knows his produce and his innovative Ladybug Truck Farm Buying Club is exactly why he’s a rockstar featured in my latest cookbook. Not a CSA program but rather, bulk deliveries on an order-and-pay-as-you-go basis, it’s described as a ‘taco truck meets-the-farmer’s market’. And fun fact for you: mariquitain Spanish means ladybug.
Whether a shoemaker or a farmer, Italian or Spanish, a home cook or a Michelin star chef, chicken scarpariello with sweet and hot peppers should be on your dinner table tonight.