One of our pre-theatre rituals in New York is to visit Carmine’s Restaurant at Times Square to enjoy the family style servings of their signature Italian salad, pasta with clam sauce or the chicken scarpariello. The servings that are supposedly for 2 could feed a family of 4. Here is my interpretation of one of my favorite Carmine’s entree, garlic and rosemary scented chicken scarpariello.
Chicken Scarpariello
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
Ingredients
- 4 pounds of chicken, about 12 pieces
- 3 lemons
- 2 tsp fresh oregano, chopped
- 2 tsp of fresh rosemary, chopped
- 1 tsp basil
- 1 tsp thyme
- 8 cloves of garlic, peeled
- 1/2 tsp of freshly ground black pepper
- 1 TBSP salt
- 2 TBSP olive oil and 1/2 cup of olive oil
- 2 TBSP butter
- 1/2 cup of chicken stock
- 1/4 cup white wine
- 1 TBSP shallots, finely chopped
Instructions
- Place the chicken pieces into a large bowl for marinating.
- Chop half of the herbs and add to chicken with the juice from 2 lemons, whole cloves of garlic, olive oil, salt and pepper. Mix well. Cover and refrigerate for 24-48 hours. Toss the chicken a couple of times a day to make sure that it is well coated with the marinade.
- Heat the remaining olive oil in a large pan over medium high heat. Remove chicken from the marinade and try to remove the herbs so they do not burn. Brown the chicken in the oil for 10-12 minutes per side. You may have to do this in batches so you do not have to overlap the chicken. Add marinated garlic cloves and allow them to brown also. Remove and reserve chicken and garlic. Return all chicken to skillet and bake at 350 for 40 minutes.
- Remove chicken from skillet. Add stock and white wine to skillet with remaining reserved herbs, shallots and juice of one lemon. Reduce the liquids and herbs over high heat for about 5 minutes, deglazing the pan and scraping up browned bits of chicken from bottom of pan. When sauce has thickened and darkened, reduce heat and whisk in 2 TBSP of butter. Adjust salt and pepper as needed.
- Pour sauce over chicken and serve immediately. Garnish with sprigs of fresh rosemary if desired.
- Servings : 6-8
- Recipe Type : All Recipes, Mains
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