CHICKEN SCARPARIELLO (ROAST CHICKEN IN LEMON&WINE)

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Chicken Scarpariello (Roast Chicken in Lemon&wine) image

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.

Provided by JanetB-KY

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix together the flour and oregano, and season with salt and pepper.
  • Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture.
  • 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.
  • Once all of the pieces are well 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, and then add the garlic.
  • 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.
  • 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 until done, about 20 minutes.
  • 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.
  • Mix the tablespoon of flour with 1 tablespoon of softened butter; add the remaining butter to the sauce in the skillet, and mix well.
  • 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.

Abror Bekmurodov
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This recipe was a bit bland for my taste. I added some extra garlic and herbs, and it was much better.


Faith Njoroge
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This was a great recipe! The chicken was tender and juicy, and the sauce was flavorful and tangy. I served it with pasta, and it was a hit with the whole family. I'll definitely be making this again.


Grant Olley
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I'm not a fan of lemon, so I was hesitant to try this recipe. But I'm glad I did! The lemon flavor was subtle and not overpowering, and the chicken was cooked perfectly. I'll definitely be making this again.


Jacobo Lopez
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This recipe is a keeper! The chicken was moist and flavorful, and the sauce was tangy and delicious. I served it with mashed potatoes and green beans, and it was a perfect meal.


Don Smartt
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I followed the recipe exactly, but my chicken came out dry. I'm not sure what went wrong.


Mudassir Waseem
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This was a delicious and easy weeknight meal. The chicken was cooked perfectly, and the sauce was flavorful and tangy. I served it with rice and broccoli, and it was a hit with the whole family.


Ali Rayan
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I'm not a huge fan of chicken, but this recipe changed my mind. The chicken was so tender and flavorful, and the sauce was amazing. I'll definitely be making this again.


Supianti Bt
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This recipe was easy to follow and the chicken turned out great! The sauce was a little too tangy for my taste, but I'll definitely make it again and adjust the amount of lemon juice.


Erin Sultana Aysha
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I've made this chicken scarpariello recipe several times now, and it's always a winner. The chicken is always cooked perfectly, and the sauce is delicious. I love that it's a one-pan meal, too.


Brennen Smith
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This chicken scarpariello was a hit with my family! The chicken was tender and juicy, and the lemon-wine sauce was flavorful and tangy. I served it with roasted vegetables and mashed potatoes, and it was a perfect meal.