Ingredients for Chicken Scarpariello Roast Chicken In Lemon Wine
- Roasting Chickens
- 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
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How to Make Chicken Scarpariello Roast Chicken In Lemon Wine
- Preheat oven to 400°F (200°C).
- In a shallow dish, whisk together 1/4 cup all-purpose flour, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Rinse and pat dry 4 bone-in, skin-on chicken thighs and/or breasts (about 2 lbs total). Dredge chicken pieces in the flour mixture, ensuring they're lightly coated.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Brown the chicken pieces well on all sides, working in batches if necessary. Avoid overcrowding the pan to ensure proper browning. This should take about 8-10 minutes.
- Remove the browned chicken from the skillet and set aside on a plate.
- Pour off excess oil from the skillet, leaving about 1 tablespoon of oil and the browned bits at the bottom.
- 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 cup dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until reduced by half, about 2-3 minutes.
- Add 1 cup chicken broth and bring to a boil.
- Add 2 sprigs fresh rosemary, and stir to combine.
- Return the chicken to the skillet, spooning the sauce over the chicken.
- Bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.
- Remove the chicken from the skillet and set aside on a warmed platter. Increase heat to medium-high and bring the sauce to a boil.
- Stir in the juice of 1 lemon, and season with salt and pepper to taste.
- In a small bowl, whisk together 1 tablespoon all-purpose flour with 1 tablespoon softened butter.
- Add 2 tablespoons of butter to the sauce and stir until melted and combined.
- Remove the rosemary sprigs from the sauce.
- If the sauce is too thin, gradually whisk in small amounts of the flour-butter mixture until desired consistency is reached.
- Stir in 2 tablespoons chopped fresh parsley.
- Pour the sauce over the chicken on the platter.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
7g
Fat
79g
Carbs
10g
