This dish is Chicken Scarpariello. Scarpariello apparently means "shoemaker style" in Italian.


1 (about 3 lbs) chicken cut into pieces
1 cup all-purpose flour
1 teaspoon oregano
4 tablespoons olive oil
3 cloves garlic, sliced
1/2 cup chopped onions
1 sprig fresh rosemary
1 cup chicken broth
1/2 cup white wine
juice from 1 lemon
3 tablespoons unsalted butter, softened
1/4 cup fresh chopped parsley
salt & pepper


Preheat oven to 400 degrees Fahrenheit. Mix together flour and oregano, seasoning with salt and pepper. Dredge chicken pieces in this mixture and brown them in a large ovenproof skillet over medium heat in the olive oil. Remove chicken pieces to a plate, and add the onion to the skillet, cooking until soft. Add garlic and cook an additional minute, then add wine and reduce by half, stirring often. Add chicken broth, bring to boil, and add rosemary. Return chicken to skillet, spoon sauce over top, and bake until chicken is fully cooked, approximately 20 minutes.

When the chicken is done, remove and keep warm. Bring the remaining sauce in the skillet to a boil, and add lemon juice. Season the sauce with salt and pepper, remove rosemary, and add butter to the sauce, mixing well. If the sauce is thin, stir in an additional tablespoon of flour and whisk. Once sauce has thickened, add parsley, pour over chicken and serve.


6/10: This was pretty good chicken, but on the heavy side. I had a salad on the side, which is probably a good idea, and served with some stuffing. Potatoes would probably go well with this dish, also.

* Made on 6/13/06