This Chicken Scarpariello is one our favorite dishes at one of our favorite restaurants in New York City: Carmines. Lemony, zesty, and with a bit of a kick. Super tender chicken and so flavorful. So good!! You’re gonna love this one! 100% Loon Approved!
- 1 chicken cut into 12 pieces, or a mix of your favorite chicken pieces
- 1 tbsp Kosher salt
- 2 tsp fresh rosemary chopped
- 2 tsp fresh oregano chopped
- 2 tsp fresh sage chopped
- Fresh ground black pepper to taste
- 3 lemons
- 1 cup vegetable oil
- 2 tbsp unsalted butter
- 4 tbsp garlic coarsely chopped
- 1 tbsp shallots finely chopped
- 1/4 cup dry white wine
- Salt to taste
- Lemon wedges for garnish
- Place the chicken pieces in a large bowl.
- Add the salt, 1 teaspoon of the rosemary, 1 teaspoon of the oregano, 1 teaspoon of the sage, and 1/2 teaspoon of the black pepper.
- Squeeze the juice of 2 of the lemons over the chicken, toss it well.
- Cover the bowl with plastic wrap and place in the fridge overnight, up to 24 hours.
- Pre-heat oven to 400 F.
- Remove the chicken from the marinade and pat it dry with a paper towel.
- Discard the marinade.
- In a large saute pan, heat the vegetable oil over medium heat.
- When the oil is hot, add the chicken pieces.
- Cook the chicken, without moving it, for 5 minutes, or until golden brown.
- Turn it over and cook the other side, without moving it, for 5 minutes, or until a deep golden brown.
- Continue to cook for about 10 minutes more.
- Using tongs, transfer the chicken to a shallow roasting pan.
- Bake the chicken for 12 to 15 minutes, or until it is cooked through.
- Meanwhile, discard any oil in the saute pan and wipe it clean with paper towels.
- Heat 1 tablespoon of the butter in the saute pan over medium heat.
- When it is melted, add the garlic, shallots, and remaining rosemary, oregano, and sage.
- Cook the mixture, stirring, for about 2 minutes, or until the garlic and shallots start to brown.
- Increase the heat and add the wine, stirring the bottom of the pan with a wooden spoon to deglaze it.
- Cook the sauce for about 2 minutes, or until the wine has evaporated.
- Stir in the remaining 1 tablespoon of butter.
- Season the sauce to taste with salt and pepper.
- Squeeze the juice of the remaining lemon into the sauce.
- Transfer the chicken to the saute pan and mix the sauce and chicken well.
- Place the chicken on a large platter, pour the sauce over it, and serve garnished with lemon wedges.