Zutaten für Chicken Scarpariello
- Chicken
- All Purpose Flour
- Salt & Pepper
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Garlic Cloves
- 1 medium onion, chopped
- Fresh Rosemary
- 1 cup chicken broth
- White Wine
- Lemon, Juice Of
- Unsalted Butter
- 1/4 cup all-purpose flour
- Fresh Parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Scarpariello? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chicken Scarpariello
- Preheat oven to 400°F (200°C).
- In a shallow dish, whisk together 1/4 cup all-purpose flour, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Rinse and thoroughly dry 1.5 lbs bone-in, skin-on chicken thighs. Dredge each piece in the seasoned flour mixture, ensuring they are evenly coated.
- Heat 2 tablespoons olive oil in a large, oven-safe skillet over medium heat. Brown the chicken pieces in batches, ensuring not to overcrowd the pan, until golden brown on all sides. This will take about 6-8 minutes per batch.
- Remove the browned chicken pieces to a plate and set aside.
- Pour off all but 1-2 tablespoons of the oil from the skillet, leaving the browned bits behind.
- Add 1 medium onion, chopped, to the skillet and cook until softened, about 5 minutes. Add 4 cloves garlic, minced, and cook until fragrant, about 30 seconds.
- Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine reduces by half, about 2 minutes.
- Add 1 cup chicken broth and bring to a simmer.
- Add 2 sprigs fresh rosemary to the sauce.
- Return the chicken pieces to the skillet. Spoon the sauce over the chicken.
- Bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
- Remove the chicken to a warmed platter and set aside.
- Bring the remaining sauce to a boil. Stir in 1/4 cup fresh lemon juice and season with salt and pepper to taste.
- In a small bowl, whisk together 1 tablespoon all-purpose flour and 1 tablespoon softened butter.
- Add 2 tablespoons butter to the sauce in the skillet and stir until melted.
- Remove the rosemary sprigs from the sauce.
- If the sauce is too thin, gradually whisk in the flour-butter mixture until it reaches your desired consistency.
- Stir in 1/4 cup chopped fresh parsley.
- Pour the sauce over the chicken on the platter and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
7g
Fat
98g
Carbs
10g
