One of the first stops on the Mom Blog Tour at the Summer Fancy Food Show was at Carmine’s in New York City. Living in the tri-state area all my life, if you could believe it, I had never been to this landmark restaurant! I was expecting your typical Italian fare, but when the waiter brought out our meals, I was at awe at the beautiful dishes that Wendy, our host, chose for us to enjoy. One of my favorites was Chicken Scarpariello.
When I got home and thought about recreating this amazing dish, I really thought that a quality olive oil brand would be a must in the ingredients. After learning about Capatriti Extra Virgin Olive Oil on the Mom Blog Tour, I knew this was what I was going to use.
I participated in Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers and received Capatriti EVOO products to facilitate my review. #MomBlogTourFF
Capatriti is one of the only Extra Virgin Olive Oils to acquire the highly coveted United States Department of Agriculture Quality Monitoring Program Seal, meaning it is 100% pure, true EVOO. To display the USDA QMP seal on their packaging, Capatriti EVOO is randomly sampled and evaluated on an ongoing, unannounced basis.
I was stunned to learn that over 69 percent of imported olive oils labeled as ‘extra virgin’ failed to meet the international standard for extra virgin olive oil.
Because it is 100% pure EVOO, Capatriti has the fresh, natural taste, aroma and color that enhances virtually any home recipe, from salad dressing and marinades to grilled fish, meats and pasta.
While Chicken Scarpariello is a very simple dish with just a few ingredients, it is full of fragrant and fresh flavor.
- 4 pounds of chicken
- 3 large lemons
- 1 tablespoon salt
- 2 teaspoons fresh rosemary
- 2 cloves garlic
- 1/2 teaspoon of black pepper
- 2 tablespoons + 1 cup Capatriti Extra Virgin Olive Oil
- 2 tablespoons butter
- Splash of white wine
- 1 cup chicken stock
Pat dry chicken
In a large bowl, add chicken, herbs, juice of 2 lemons, 1 cup EVOO, salt & pepper.
Cover and marinate for 24 hours.
When ready to cook, remove chicken from marinade and shake off herbs.
In a large saute pan, heat remaining EVOO and add garlic chicken pieces. Do not overcrowd the pan.
Cook in batches if you need to.
Turn chicken over when it becomes browned and crusty.
Remove chicken as they are finished cooking on each side and add to a dish.
In the same saute pan, leave garlic, add remaining herbs and saute over low heat.
Add wine and chicken stock and reduce heat.
Add butter, remaining lemon juice, salt and pepper.
Pour liquid over the top of the chicken.
Garnish with rosemary.