Name: Chicken Scarpariella
Yield: Makes 4 servings
Ingredients: 1 3 1/2 pound chicken; Salt and pepper; 1 teaspoon dried oregano; 1/2 cup extra-virgin olive oil; 3 cloves garlic, thinly sliced or slivered; 1/2 of a fresh lemon; 1/2 cup white wine; 1/2 cup red wine vinegar; 1 cup chicken broth; 3 sprigs fresh rosemary, leaves only; 1/2 cup chopped fresh flat-leaf (or Italian) parsley leaves, washed and dried; 3 tablespoon butter

The origin of this dish is unknown, but it's a common menu feature of many Italo-American restaurants of the red-sauce variety. In kitchen lingo, a shoemaker is a shortcutting, skillful hack; a shoemaker cobbles things, a meal, together from the meager things on hand. In Italian, scarpa translates as "shoe" and scarpariella is slang for shoemaker. The actual name for one who plies this trade is calzolaio.

In Chicken Scarpariella, a spring chicken is "hacked" up in to small pieces and quickly cooked with a few common ingredients.

Recipe notes

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