Chicken Scarpariello Roast Chicken In Lemonwine Recipes

Steps:

• Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
• In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
• To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

Steps:

• Season chicken with salt and pepper and let sit a few minutes Heat butter and olive oil in a large frying pan on med/low heat. Add garlic and saute just until garlic softens, do not brown.
• Add chicken and saute until lightly browned.
• Add mushrooms and saute about 3 minutes Add all other ingredients except wine and saute about 3 or 4 minutes.
• Add wine and simmer for about 5 minutes or until chicken is cooked through and sauce thickens slightly

Steps:

• Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
• Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the flour and oregano, and season with salt and pepper.
• Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture.
• In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat; be careful not to burn the oil by using too hot of a heat.
• Once all of the pieces are well browned, remove them to a plate.
• Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom; add the onion and cook until soft, and then add the garlic.
• As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat.
• Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce.
• Return the chicken pieces to the skillet, and spoon the sauce over top; bake the chicken until done, about 20 minutes.
• Remove the chicken to a warmed platter, and bring the remaining sauce to a boil; add the lemon juice and season with salt and pepper to taste.
• Mix the tablespoon of flour with 1 tablespoon of softened butter; add the remaining butter to the sauce in the skillet, and mix well.
• Remove the rosemary pieces from the sauce; if the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps; once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.

Steps:

• Preheat oven to 375°F. Season chicken with salt and pepper; lightly dust with flour, shaking off excess. Heat oil in a braiser pan or a large straight-sided ovenproof skillet over medium-high. When it shimmers, add chicken, skin-side down, in a single layer.
• Cook, flipping once, until browned on both sides, 6 to 8 minutes total. Transfer to a plate. Add sausages to pan and cook, turning a few times, until browned all over but not cooked through, about 5 minutes; transfer to plate with chicken.
• Reduce heat to medium; add shallots and garlic to pan and cook, stirring occasionally, until soft and golden in places, about 3 minutes. Add rosemary and pepper brine; cook until liquid has mostly evaporated, a few seconds. Add broth and lemon juice; boil until reduced by half, 8 to 10 minutes.
• Return chicken and any accumulated juices to pan, skin-side up, along with peppers. Transfer pan to oven; roast 15 minutes. Meanwhile, slice sausages on the bias into thirds; nestle into skillet.
• Continue cooking until a thermometer inserted in chicken (near but not touching bones) registers 165°F and sausages are just cooked through, about 5 minutes more. Serve warm with bread.

Steps:

• Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
• Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
• Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
• Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
• Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.

Steps:

• Preheat the oven to 450 degrees F. Toss the broccoli with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast, stirring once, until tender and browned, 20 minutes.
• Meanwhile, season the chicken with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned, about 8 minutes. Transfer to a plate.
• Add the bell pepper, garlic and oregano to the skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add the wine, scraping up any browned bits from the bottom of the skillet. Cook until reduced by half, 1 to 2 minutes. Add the cherry peppers and brine and the chicken broth. Nestle the chicken in the sauce and reduce the heat to medium. Cover and simmer until the chicken is cooked through, 5 to 8 minutes.
• Remove the chicken to a cutting board. Increase the heat to medium high and continue simmering the sauce until slightly reduced, 2 to 3 minutes. Stir in the parsley and season with salt. Slice the chicken, divide among plates and top with the sauce. Serve with the broccoli.

Steps:

• Preheat oven to 400 degrees. Place chicken in roasting pan and set aside. Mix mustard, lemon juice, wine, garlic, pepper, rosemary and oil in a bowl and pour over chicken halves. Marinate for at least 4 hours or overnight. After fully marinated, add carrot, celery, onion and rosemary to roasting pan evenly around and under chicken. Season with salt and pepper. Roast in oven for 45 minutes or until juices run clear when pierced with a fork. Remove from oven and let settle. Cut into 8 pieces. Serve with Scarpariello Sauce.
• Heat a medium size saute pan, add olive oil and saute for 1 minute. Add broccoli, mushroom and potatoes, saute for 2 minutes. Add chicken, wine and cook until wine reduces. Add chicken stock, cover and cook on low-flame for 10 minutes. To plate, remove chicken from pan and place on large platter. Add lemon, rosemary and butter to remaining sauce. Season to taste. Pour over chicken.

Steps:

• Preheat oven to 400 degrees. Place chicken in roasting pan and set aside. Mix mustard, lemon juice, wine, garlic, pepper, rosemary and oil in a bowl and pour over chicken halves. Marinate for at least 4 hours or overnight. After fully marinated, add carrot, celery, onion and rosemary to roasting pan evenly around and under chicken. Season with salt and pepper. Roast in oven for 45 minutes or until juices run clear when pierced with a fork. Remove from oven and let settle. Cut into 8 pieces.;
• Heat a medium size saute pan, add olive oil and saute for 1 minute. Add broccoli, mushroom and potatoes, saute for 2 minutes. Add chicken, wine and cook until wine reduces. Add chicken stock, cover and cook on low-flame for 10 minutes. To plate, remove chicken from pan and place on large platter. Add lemon, rosemary and butter to remaining sauce. Season to taste. Pour over chicken.;

Steps:

• Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper.
• Rinse and dry the chicken pieces, and then dredge them lightly in the seasoned flour mixture.
• In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil.
• Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft, and then add the garlic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top.
• Bake the chicken until done, about 20 minutes.
• Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce. If the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps.
• Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.
• That's it!

Steps:

• 1. Wash the chicken under cold running water. Place chicken in a large bowl; cover with fresh water and sprinkle on 2 tablespoon salt. Refrigerate for 1 hour, to brine (this improves cooked meat's texture and moistness). Remove chicken from water, rinse again and dry with paper towels.
• 2. Cut the chicken into at least 10 pieces. Season chicken pieces with salt and pepper and sprinkle with oregano. Add more oregano if desired.
• 3. Warm oil over low heat in a 12-inch, heavy, straight-sided skillet or Dutch oven with a lid . Shallow fry the chicken in batches until golden brown, turning pieces gently with tongs as they brown. Transfer browned chicken to a platter.
• 4. Add garlic slices to skillet, still over low heat. Cook gently, being careful not to brown garlic. Using a slotted spoon, transfer to platter with chicken.
• 5. Squeeze the juice of lemon half into skillet. Add the lemon to the pan as well. Add the wine, vinegar, and stock. Increase heat to medium and bring to a boil, scraping the browned bits from the bottom of the pan.
• 6. Return the chicken and any platter juices to the skillet. Bring liquid to a simmer; cover pan and braise chicken until fully cooked, about 8 minutes. (The small pieces will cook more quickly than the large ones, so you have to keep an eye on the pot so as not to overcook them.)
• 7. Transfer cooked chicken to a serving platter. Add the rosemary, parsely, and butter to the skillet. Stir to combine and pour the sauce over the chicken. Serve immediately.

Steps:

• Hack each thigh in half (or into thirds if large) across the bone with a cleaver or a sharp heavy knife. Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, beginning skin sides down, turning occasionally and adjusting heat to keep from burning, until cooked through and well browned on all sides, 10 to 12 minutes (add another tablespoon oil to skillet for second batch). Transfer chicken as cooked with tongs to a plate and keep warm, covered with foil.
• Pour off all but 1 tablespoon fat from skillet. Add remaining tablespoon oil and cook onion, bell peppers, and cherry peppers (to taste) over moderate heat, covered, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until garlic is golden, about 2 minutes. Add wine and broth and boil, uncovered, until most of liquid is evaporated, about 4 minutes. Add chicken (with any juices accumulated on plate) and parsley and cook over moderate heat, stirring, until heated through, then season with salt.

Steps:

• Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper. Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil by using too hot of heat. Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft, and then add the garic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken until done, about 20 minutes.
• Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce. If the sauce is thin, stir in a little of the flour and butter mixture, wisking continuously to prevent lumps. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.