Chicken Scarpariello (Roast Chicken in Lemon&wine)

JanetB-KY's Note:

Posted for ZWT 2006 (Italian region), this is a light (as in not going to feel heavy on your stomach but full flavored roast chicken dish in a heavenly white wine/lemon/rosemary sauce. Don't let the long direction list throw you; it's not difficult at all. I make NO claims in this recipe that it is light in fat or low cal; make it knowing that please.

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 (2 1/2-3 lb) roasting chickens, Cut Into Pieces
• 1 cup all-purpose flour
• salt & pepper
• 1 teaspoon oregano
• 4 tablespoons olive oil
• 3 garlic cloves, Peeled & Sliced
• 1/2 cup chopped onion
• 1 sprig fresh rosemary (about 2 tbsps.) or 2 teaspoons dried rosemary
• 1 cup chicken broth
• 1/2 cup white wine
• 1 lemon, juice of
• 3 tablespoons unsalted butter, softened
• 1 tablespoon flour
• 1/4 cup fresh parsley, chopped

Directions:

1. Preheat the oven to 400 degrees F.
2. Mix together the flour and oregano, and season with salt and pepper.
3. Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture.
4. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat; be careful not to burn the oil by using too hot of a heat.
5. Once all of the pieces are well browned, remove them to a plate.
6. 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, and then add the garlic.
7. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat.
8. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce.
9. Return the chicken pieces to the skillet, and spoon the sauce over top; bake the chicken until done, about 20 minutes.
10. Remove the chicken to a warmed platter, and bring the remaining sauce to a boil; add the lemon juice and season with salt and pepper to taste.
11. Mix the tablespoon of flour with 1 tablespoon of softened butter; add the remaining butter to the sauce in the skillet, and mix well.
12. Remove the rosemary pieces from the sauce; if the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps; once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.

Reviews

[Scoutie]

This review is for the sauce only. I had 1/2 of a frozen rotisserie chicken that needed to be used. This was JUST the sauce to spruce it up! Even tho the chicken was cooked, I cut into pieces and stuck it in the pan with 2 T. olive oil for about 5 minutes. Proceeded to make the sauce, then added the chicken back in, only to warm it up, about 10 minutes. I did end up stirring a bit of flour, butter and chicken broth (shaked in a jar) to thicken it up at the end. Moist and juicy, this was a big hit! Can't wait to try it with an uncooked chicken. Thanks for posting, Jane.

[PianoCook]

This was fabulous! It christened my kitchen in my new apt, and provided a first dish for BF and his visiting mom! Very light and flavorful, easy to make, and the chicken stayed very moist. I also used boneless, skinless breasts, and it was very tasty! Definitely a keeper! Thanks for posting!

[ms.susan]

Delicious! This was WONDERFUL! I would definitely serve this at a dinner party! We used chicken thighs, but I think I would use boneless, skinless breasts next time to keep it a bit lighter in calories and fat. Thank you SO much!