Chicken Scarpariello
 
4 Tbsp  lemon juice
4 Tbsp  dry white wine or vermouth
4 Tbsp  chicken broth
  vegetable oil for frying, about 3/4 cup
1-2-1/2- to 3 lb.  chicken, hacked into pieces
  salt and pepper to taste
  flour
8 large  cloves garlic, lightly smashed but left whole
15   inch sprig fresh rosemary
  chopped parsley for garnish, if desired
 
before starting to cook the chicken, in a small bowl or cup, mix together 
the lemon juice, white wine, and chicken broth. set aside. it is the 
liquid for a pan sauce. 
pour enough oil into a heavy, 10 to 12-inch skillet to cover the bottom by 
about 1/8-inch. place pan over medium heat. 
while oil is heating to the point where the chicken sizzles briskly the 
second it hits the oil, season the chicken with salt and pepper. then 
flour half the pieces by sprinkling both sides with flour or shaking them 
in a bag with flour. the chicken should be lightly coated. shake off 
excess flour if necessary. 
add chicken pieces to hot oil and keep turning the pieces until they are 
almost cooked through, about 8 to 10 minutes. start removing the breast 
pieces first, then the thighs and drumstick pieces, then finally the wing 
joints. they generally get done in that order. set aside on a platter. 
as you remove pieces, dust remaining chicken with flour and add to the 
pan. 
now add the smashed garlic and the sprig of rosemary. turn the heat to 
high, add the reserved cooked chicken, and continue to fry. turning the 
pieces regularly, until the outside of the chicken is well-browned and 
crisp, about another 2 minutes. be careful not to burn the garlic. remove 
it as it gets golden. 
when the chicken is crisp outside, carefully drain off all the oil from 
the pan. add the reserved juice-wine-broth mixture and continue cooking a 
few minutes, tossing the chicken in it, until the liquid has reduced to a 
glaze on the chicken. 
serve immediately, sprinkled with chopped parsley if desired, and with 
lemon wedges 
 
-- 
(ID: 1303) Mirror: rec.food.recipes: Sun, Sep 18, 2005


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