Chicken Scarpariello Roast Chicken In Lemonwine Recipes

CHICKEN SCARPARIELLO (ROAST CHICKEN IN LEMON&WINE)

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.

CHICKEN SCARPARIELLO

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 seasoned 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.
• 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. 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.
• That's it!

CHICKEN SCARPARIELLO

Steps:

• Cut each chicken into twelve pieces as described in preceding recipe. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat oven to 475° F. Heat 2 tablespoons of the olive oil in a large skillet. Add to the skillet as many pieces of chicken-skin side down, and starting with the leg, thigh, and wing pieces-as fit without touching. Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes. Remove the chicken pieces as they brown, and drain them briefly on paper towels. Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with the remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from overbrowning. As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, turning until browned on all sides.
• Remove all chicken and sausage from the pan, add the garlic, and cook until golden, being careful not to burn it. Scatter the cherry peppers in the skillet, season with salt and pepper, and stir for a minute. Pour in the vinegar and bring to a boil, scraping into the liquid the browned bits that stick to the skillet, and cook until the vinegar is reduced by half. Add the white wine, bring to a boil, and boil until reduced by half, about 3 minutes.
• Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat. Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes. If the sauce is still too thin, place the roasting pan directly over medium-high heat on the stovetop and cook, stirring, until it is reduced, about a minute or two. Once the sauce is thickened, toss in parsley and serve.

SPEEDY CHICKEN SCARPARIELLO

Steps:

• in large nonstick skillet, heat oil over medium-high heat.
• season the chicken with 1/4 teaspoon each of the salt, Italian seasoning, and pepper.
• sauté chicken for 5 minutes, stirring occasionally.
• cut sausages in 1/2-inch pieces.
• add to skillet along with potatoes, sweet peppers and garlic.
• stir in remaining 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon pepper.
• add italian dressing and stir to combine.
• cover skillet and cook over medium-high heat for 15 minutes, stirring occasionally.
• remove skillet from heat and let stand 5 minutes before serving.

CHICKEN SCARPARIELLO

Steps:

• Season chicken with salt and pepper and let sit a few minutes Heat butter and olive oil in a large frying pan on med/low heat. Add garlic and saute just until garlic softens, do not brown.
• Add chicken and saute until lightly browned.
• Add mushrooms and saute about 3 minutes Add all other ingredients except wine and saute about 3 or 4 minutes.
• Add wine and simmer for about 5 minutes or until chicken is cooked through and sauce thickens slightly