Ingredients
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1
-
1
-
-
1
-
4
-
3
-
1/2
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Chicken Scarpariello Roast Chicken in Lemon&wine, 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., 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., 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!
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Steps
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1
Done
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Preheat the Oven to 400 Degrees F. |
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2
Done
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Mix Together the Flour and Oregano, and Season With Salt and Pepper. |
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3
Done
|
Rinse and Dry the Chicken Pieces, and Then Dredge Them Lightly in the Seaoned Flour Mixture. |
|
4
Done
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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. |
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5
Done
|
Once All of the Pieces Are Well Browned, Remove Them to a Plate. |
|
6
Done
|
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. |
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7
Done
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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. |
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8
Done
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Add the Chicken Broth and Bring to a Boil. Break Up the Rosemary Into Pieces, and Add It to the Sauce. |
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9
Done
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Return the Chicken Pieces to the Skillet, and Spoon the Sauce Over Top; Bake the Chicken Until Done, About 20 Minutes. |
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10
Done
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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. |
