Saying shoemaker-style in Naples or Bari either means that the dish is so meager it could even be made by the family of a poor shoemaker, or it contains such prosaic ingredients that it can easily be cobbled together. In its most Italian version, such as the following, it is no more than fried chicken chunks on the bone, lightly glazed with a lemon-wine sauce. Often, chunks of pork sausage, sweet pepper strips, even mushrooms are added to the dish, which makes it anything but humble. Sometimes the dish is saucy, which makes it more American than Italian. Without question, chicken cooked on the bone this way is significantly more succulent than chicken cooked off the bone.
Some restaurants serve it boneless and dry anyway.
I'd say this is not a dish for you if you don't like to pick at chicken on the bone. Before starting to cook the chicken, in a small bowl or cup, mix together the lemon juice, white wine, and chicken broth. It is the liquid for a pan sauce. Place pan over medium heat. While oil is heating to the point where the chicken sizzles briskly the second it hits the oil, season the chicken with salt and pepper.