My father used to eat those hot, stuffed Italian peppers. He would cough, and choke. His eyes would water like crazy, then he'd blow his Italian schnazz. Then through a croaking voice he'd say, "That was GOOD!" My sisters and I would just shake our heads. Lol. You reminded me of that when you said "you might cough!" Thanks for that memory. He's been gone for 31 years now. Yummy recipe! No one in my family ever made that! I might try it.

Jim I made it for my wife’s family down south tonight . I tripled the amount of chicken to 19 pieces of thighs and breasts. It was a huge hit. Everybody loved it and all took home doggy bags. I’m a Italian roots guy from Long Island who recently retired and moved down south. I gave everyone the links to your page . The best news is we are going to start to do a Sunday Italian meal every other week using your recipes as they cannot get REAL ITALIAN food down here, letting them choose the meals from your video’s! Thanks

Jim youv revolutionized the way I cook, now more garlic, more olive oil, adding a splash of white wine or lemon juice, Im in heaven with your recipes, they are so good, thanks from the UK!!

Growing up in jersey, I never fully appreciated how good our Italian food scene is. After moving away, I still miss it so much. These videos feel like a bit of home.

Ex Wisconsin dude (don't hold that against me haha) now living in Queensland, Australia. Made this dish today for my Asian wife (who does'nt think western food rates). She loved it and now is hooked on your recipes Jim. You are a lifesaver mate! Delicious, best wishes to your family,

Just made this tonight and it was the BEST version of this dish I’ve ever tried (and I’ve tried many!). Worth all the extra effort to roast taters separately and also to use peppers and sausage as a bed to keep skin crispy…thanks for the clear instructions and easy to follow video

Good morning from a huge fan from Queens, (Rockaway Beach). I told so many friends about your channel.....Amazing recipes that take me back home when I was growing up among a big Italian family. Living in SW Florida now...no more harsh winters. The snow drifts were over 6 feet high. Yikes...now I only shovel sunshine. Love it!

Jim. I'd been wanting to try this one for a while, so tonight I asked my talented wife to make this, but to make sure to follow the recipe to the tee. It was unbelievable. It was unbelievable. It's better than you can get a restaurant. I don't want all these peoples' fancy variations and "interpretations", I want the classic recipes that you get from NJ or NY, like yours. Thank you!

I cooked this tonight and it was indeed amazing. I had to tweak it a little since cherry pepper is not readily available where I live. Canned Jalapeño is of course not the same thing but that's what I had to use as substitute (in reduced amount). It became so tasty that my wife and I had to stop ourselves from overeating. I recently discovered your channel and it's now one of my absolute favorites. What I especially like is your infectious enthusiasm and your accuracy in the important basics of Italian cooking (and your laid-back attitude regarding cookware essentials -- knives for example don't have to cost hundreds of dollars, just keep the cheaper ones you have sharp). Quite a few websites also lack clean print versions of recipes. That's not the case with yours. Which, by the way, is exemplary in also other respects. Keep it up, and all the best from Sweden!

Love all your videos I'll be making this one over the Thanksgiving weekend Thanks, Perry.........

My goodness, all of your dishes look like restaurant quality!!!!!!!!!👍👍👍👍

Made this last night 🎉🎉🎉 you can drink the sauce it’s that good 🎉🎉🎉liquid gold , cherry peppers are a must . They bring that vinegar flavor and spice . Amazing dish , I used spicy sausage also , was amazing

It’s fun coming back and watching these older videos. Amazing how far you have come with these. I’m going to give this a go sometime this week.

Hi, Johannes from Sweden chiming in again. It's been a while since I last cooked this one, but it has been a regular favorite since I first saw your video. We have an enclosed outdoor space in our house with sliding glass doors which I have upgraded to an outdoor kitchen with a Bright Spark gas stove similar to yours, a Tefal Easy Pro 3L deep fryer and 24V spotlights instead of previously having to use a headlamp. I have a classic Swedish 5L cast iron dutch oven which is perfect for things like this, and being more or less outdoors it means that I can just let all fat, steam and acidic odors out freely in open air. I have cooked this before out there, but it's going to be so much more fun now that everything is in place as I want it. I am following your channel regularly and it is a constant inspiration. I have many S&F favorites, but your Scarpariello is number one. Tomorrow it will be yet another one, still with a cherry pepper substitute since I live in Sweden, not in New York. Finally, what can one do in these troublesome times here in Europe to keep one's mind occupied other than cooking! Thank you, and warm greetings from Sweden!

This was the best chicken scarp I’ve ever made and I’ve made plenty of recipes. The only thing I changed was that I added a few sprigs of rosemary and one onion with the garlic. It’s a keeper!!!

Hey Jim, love your work. Recipes, production values, diction all top shelf. Kudos from a Brooklyn fan.

Never had this. Not particularly a fan of hot peppers. Never tried making this myself....until today. It completely exceeded my expectations! So delicious! I used fresh cherry peppers, by the way, and used a Russet potato. Otherwise, this recipe all the way. WILL DO THIS AGAIN!!

Smells delightful. Thank you.

......never had it, tried it your way with the potatoes, unbelieveable !!!! Gonna try your Cacciatore next, been making it for years but never seen it with the olives. I think I was licking my lips watching that one. Keep'm coming my friend.

Another great recipe from you. Thank you

You're the best. That chicken Scarperello is fantastic. You cook so easy and relaxed. Your friend's and family are so lucky to enjoy your food.

Nice to see various dishes of our great Italian cuisine. Unfortunately, there are still people in the world who, when they think of Italian cuisine, think only of “Pizza and Spaghetti” and do not know the great variety of our cuisine and even more the great variety of the various regional and family specialties and not just national ones. 🇮🇹 😉👍

This is good as hell. I plan on making it again for my daughter's birthday.

What great Italian vacation just watching you cook. All the great Italian - New York - recipes - Thanks a bunch ! !

Love this channel. Thank you.

Mine is in the oven now!!!! Thanks for the recipe, Jim!!!!

I combined two of your recipes....this recipe and the chicken and potatoes with garlic / parsley marinade. It was great. I marinated the potatoes and chicken in gallon zip lock bags (one for each). I didn’t use enough cherry potatoes. It was excellent.

I add some vinegar from hot peppers. I love the way you prepared the whole dish.

Looks great can't wait to make it 😊

I tried this recipe. Serendipity! Grazi'e

Ever since seeing your Sunday Gravy video, you have instilled a love of mediterranean/Italian cooking in me!! And the more olive oil, the better. Love your recipes.

Chicken & sausage is like my favorite!!😋 This is a fantastic recipe 🌟 Thank you ❣️

Making this tomorrow for dinner

So good!

Tried it with the addition of a few green and kalamata olives. Never had this before and really enjoyed it.

Made it! Loved it! Can’t wait to cook it again! Thanks for sharing the video.

Chicken playlist! What a great idea. Never had this dish. It looks sick! Will have to give it a try.

Finally making this tonight and had to study ahead! Definitely laughing with you about not having a level pan - been trying to get my stovetop properly leveled out since I moved in to my house 😂. The struggle is real!! Thanks again for all the great recipes.

I made this last night! So delicious….everyone gobbled it up!

Always a favorite. Original from NY Westchester area where this was always on the menu. Live in south Jersey hard to find this chicken dish😞. Thanks for the refresher course👍🥰🥰🥰🥰

Another great dish . Keep up the good work

This is freaking awesome! We are still licking our lips lol Thank you.

Great job

Excellent as always.😊👍

This looks fantastic and tantasticly easy! I'll be making this one for sure. Thanks for all the awesome videos!!!

At lest when I was growing up in the five towns in the 70# cherry peppers were served with complimentary pickles at Jewish delis all over LI and NYC. CHERRY PEPPERS AT PLACES LIKE bamontes were usually served with pork chops.

Beautiful dish...

Great channel and content!! I've done 4 of your recipes so far and all have been a hit. Will give this one a go tomorrow. Thanks!!

Jim. You're amazing. I can't wait to watch all of your great videos. Subscribing now!

Came out great, thanks for the recipe. They only thing was the sauce dried up in the oven. Maybe needed to add more liquid.

Dude that looks amazing. I’m definitely gonna try to make this. Love your videos. Thanks from a fellow New Yorker!

First time I made this I followed precisely....and found out my son doesn't like overly vinegar cuisine. This time, added 2 more cherry peppers, swapped the red wine vinegar for another 1/2 cup chicken stock, and just a splash of the vinegar. Everyone agreed it was more balanced instead of a vinegar punch to the face. Points lost for authenticity, but I'll take the win. And while not feasible in restaurants, I heartily recommend brining any chicken in a mixture of low sodium soy sauce and honey for 2 hours. There's virtually no impact on flavor, and comes out juicier.

This looks fantastic and I need some right now!

Ah the cherry pepper spread. I believe I first saw that at Jersey Mikes. Makes sense.

Great stuff; for us in the UK, it would be helpful to know how many people this dish serves. I would imagine 4 US portions might be 6 or 8 UK portions. Perhaps you could add Serves: x at the start of each of your recipes. We love your cooking!

My God! That looks insane!!!!

This was excellent. I pared id down to 6 Chicken Thighs. I liked the idea of leaving the sausage in solid pieces and not broken up.

Just came by your channel. Good work dude! Can’t wait to see what’s in store!

I have lived in Toronto Canada all my life and been to many Italian restaurants but never saw scarpiello or bracciole on the menu so sad.

Great video as always. Just my preference is to use chicken cutlets or veal cutlets or both along with the sausage or not.

Jim, I made this for an Easter lunch. I've made another variation of this where the sausages are left whole. Your recipe seemed easier to prepare for some reason. The crispiness on the chicken thighs after the final time in the oven was OUTSTANDING! Thanks for sharing!

sooooooooo gooooooooood!!!!!!

Beautiful.

This dish will often be found as Chicken Murphy in diners as well.

This looks wonderful. Great video.

One of my favorites! 🇮🇹👍

better format!!!!!

When i moved out on the north fork, they have scap with a brown gravy and boneless. Not what i want. Going to try this.

LaParma! Haven't been in years. Their shrimp LaParma is the best!!

That is one of my favorite chicken dish but most of the restaurants near me make it with boneless breasts. I love the thighs on the bone. Thank you.

wow, that looks amazing.......👀🔥👏👍✌

Wow that looks so good. Random but you look like a different person with your hat on.

Bro I'd hire you in a second. You are a great cook.

la parma is so bomb

Can you use balsamic vinegar instead of red wine vinegar for this dish?

Watching your videos while waiting out the storm down here in Florida. Just made your chicken cutlets and they taste just like my Nonni’s! This dish is next! Would boneless, skinless thighs work?

Hey Jim, What's the difference between Chicken Scarp & Chicken Murphy????

Very nice 👍

I am cooking for a large group...is it into at the end place everything in one big baking dish instead of my iron skillet?

potato is new to me

Yummy yum yum yum

NEVER cut peppers from skin side - lots of kitchen accidents - always cut from inside pepper

I used to get something like this, I think, but called Giambotta. Is this the same thing? Where we used to go for this did the chicken as boneless chunks and potatoes as coins rather than chunks, but it looks very much the same. I always thought of this as a sheet pan kinda meal but the sauce wouldn't have worked like that. Is Giambotta a different thing?

This looks amazing but my wife doesn't do spicy at all. Can I just drop the cherry peppers?

What’s the best time to start cooking your Sunday gravy on a Sunday morning for best results ? . How early should I start it ? . Ty , Sharon

Looks great! That full cast iron pan must have weighed about 1500 pounds 💪

Thanks for the amazing recipes! What's the replacement for cherry peppers?? We don't eat hot chilli pepper. Thank you

Hi ! I have a question about pork shoulder... if you marinate the meat for 3 days before you cook the meat how long will it take a 9.87 pound bone in shoulder to reach room temperature? Or should I just pre heat the oven to 350 degrees wait 20-30 minutes then put it in the oven??? Thank you! This chicken dish was the best ever!!!

LOVE YOUR VIDS, I'M ON LONG ISLAND ALSO IN DEER PARK, WHERE ARE YOU. DO WE SHOP AT THE SAME PLACES

Jim, another amazing looking dish. Everything I've made off of your channel has been incredible. Can you tell me what size of cast iron pan that is. I just ordered the big 14 inch stainless and want to add this to my arsenal.

This looks so good! I cannot eat spicy/hot foods, even a jalapeño, so will it be good without the cherry peppers? The hottest pepper I can handle is a poblano, or a very few red pepper flakes. I bought some really delicious white wine vinegar last week-can I use that instead of the red wine vinegar?

That looks great! Did you leave the skin on the sausage?

If I use thin Chicken cutlet will it turn out ok?

More chicken. If good, you only get one thigh, two needed minimum. Sausage cuts: proves Chef John's theory that people like [pointy foods?

Scar....pie...ello !

It seems a bit like cacciatore minus the tomatoes

My Mother would make this dish but would use some onions and lemon, mabe it`s something else I`m thinking of.

Do you use bone-in or boneless thighs?

Have you ever done this with Balsamic?

I’m wondering if this is a southern or northern Italian dish. I’m guessing southern