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Scarpariello chicken recipe  Share this recipe on FacebookChicken pieces dredged in seasoned flour, browned in olive oil and baked in a wine, onion and herbs sauce. This extremely tasty dish can be served with roasted potatoes, mashed potatoes or polenta and a simple green salad.
Preparation time: 20 minutes, Cooking time: 60 minutes, Serves: 4
Ingredients 1 whole chicken (around 3 lb), cut into pieces
1 cup all-purpose flour
Salt & freshly ground black pepper
1 tsp dried oregano
4 Tbsp olive oil
3 garlic cloves, sliced
1 large onion, chopped
1 sprig fresh rosemary
1 cup chicken broth
1/2 cup white wine
1 lemon
3 Tbsp unsalted butter
1 Tbsp flour (for thickening the sauce)
1/4 cup fresh parsley, chopped (to garnish)
Directions 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.
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