Scapariello shoemaker Chicken Recipe

How to make it

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• 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 cutting breasts to make 4 pieces. 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.
• 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,
• pour the sauce over the chicken.
• Serve on a warmed platter with a side of a light salad and a crispy steamed veggie.