Ingredients
-
1
-
1
-
-
1
-
4
-
3
-
1/2
-
1
-
1
-
1/2
-
1
-
3
-
1
-
1/4
-
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
|
Preheat the Oven to 400 Degrees F. |
|
2
Done
|
Mix Together the Flour and Oregano, and Season With Salt and Pepper. |
|
3
Done
|
Rinse and Dry the Chicken Pieces, and Then Dredge Them Lightly in the Seaoned Flour Mixture. |
|
4
Done
|
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
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. |
|
7
Done
|
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
Done
|
Add the Chicken Broth and Bring to a Boil. Break Up the Rosemary Into Pieces, and Add It to the Sauce. |
|
9
Done
|
Return the Chicken Pieces to the Skillet, and Spoon the Sauce Over Top; Bake the Chicken Until Done, About 20 Minutes. |
|
10
Done
|
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
Done
|
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
Done
|
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. |
