Scarpariello chicken recipe

Preheat the oven to 400 degrees F.

In a bowl, mix the flour and oregano, and season with salt and pepper. Dredge the chicken pieces in the flour mixture and set aside. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, over medium heat, heat the olive oil, and then brown the chicken well on all sides. When the chicken pieces have browned remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft. Add the garic and continue cooking. As soon as the garlic begins to sizzle, add the wine, and scrape the browned chicken bits at the bottom of the skillet, while you reduce the wine by half over medium to high heat. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken in the preheated oven for about 20 minutes, until done.

Remove the chicken pieces from the skillet and place on a serving platter. Bring the remaining sauce back to a boil. Add the lemon juice and season with salt and black pepper to taste. Mix one tablespoon of flour with 1 tablespoon of softened butter and set aside. Add the remaining 2 Tbsp of butter to the sauce in the skillet, and mix well. Remove and discard the rosemary pieces from the sauce. If the sauce is thin, stir in a little of the flour and butter mixture, wisking continuously to prevent lumps. When the sauce is thick enough, pour it over the chicken and garnish with the chopped parsley.

Serve with a green salad and roast potatoes.