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Ahh, the aroma of this dish takes me back to my days waiting
tables at my Dad's restaurant. Whenever I served Chicken
Scarpariello to a table the lemon-garlic scent of this dish as I
carried it across the dining room never failed to make me
hungry. Serves 4 1/4 cup olive oil 1 three pound chicken cut into 16 pieces flour, spread on a plate for dredging 3 tablespoons of butter 2 cloves of garlic, minced Juice of 1 lemon 1 cup of chicken stock Salt & Pepper to taste |
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| 1. | Pre-heat the oven to 350 degrees. | |
| 2. | Heat olive oil in large saute pan over medium-high heat. | |
| 3. | When the oil is hot, dredge the chicken in flour, shake off excess flour and place in pan. | |
| 4. | Brown the chicken quickly on all sides and then place pan in oven. Cook until chicken is done about 30 minutes. | |
| 5. | Drain oil and place on burner over medium-high heat. | |
| 6. | Add butter and garlic. Saute chicken and garlic in the butter for 1 minute. | |
| 7. | Add lemon, chicken broth, salt and pepper. | |
| 8. | Cook until until the liquid is reduced by half, and has the consistency of sauce. | |
| 9. | Transfer the chicken to warm serving plates, pour sauce on top and serve. | |
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