Chicken Scarpariello (Roast Chicken in Lemon&wine)

Ingredients

• 1 (2.5-3 lb)  roasting chickens, Cut Into Pieces

• 1 cup all-purpose flour
• salt & pepper
• 1 teaspoon oregano
• 4 tablespoons olive oil
• 3 garlic cloves, Peeled & Sliced
• 1/2 cup chopped onion
• 1 sprig fresh rosemary (about 2 tbsps.) or 2 teaspoons dried rosemary
• 1 cup chicken broth
• 1/2 cup white wine
• 1 lemon, juice of
• 3 tablespoons unsalted butter, softened
• 1 tablespoon flour
• 1/4 cup fresh parsley, chopped

Directions

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Mix together the flour and oregano, and season with salt and pepper.

3. 3

   Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture.

4. 4

   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.

5. 5

   Once all of the pieces are well browned, remove them to a plate.

6. 6

   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.

7. 7

   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.

8. 8

   Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce.

9. 9

   Return the chicken pieces to the skillet, and spoon the sauce over top; bake the chicken until done, about 20 minutes.

10. 10

    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.

11. 11

    Mix the tablespoon of flour with 1 tablespoon of softened butter; add the remaining butter to the sauce in the skillet, and mix well.

12. 12

    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.