Carmine's Copycat Chicken Scarpariello recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 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.