One of our favorite dishes is chicken scarpiello from Carmines (NYC). I love taking a really good restaurant dish & making it at home. This is the recipe from carmines, as provided by Good Morning America. I personally prefer my “Scappy” to have thyme instead of oregano. This is also much less saltier than the Carmines version, which makes it better, in my opinion. 🙂
- 1 whole chicken cut into pieces. (Cut the breast in halves: at least)
- 3 large lemons
- 2 cups chicken stock
- 1 tablespoon kosher salt
- 2 teaspoons fresh rosemary leaves
- 6 large cloves garlic
- 2 teaspoons fresh sage
- 1/2 teaspoon black pepper
- 2 teaspoons fresh oregano leaves
- 2 tablespoons olive oil
- 2 tablespoons butter
- Splash white wine
- 1 cup vegetable oil
- 1 tablespoon shallots, finely chopped
- Salt and pepper, to taste
Chop half of herbs (rosemary, sage, oregano, garlic) and mix with olive oil. Cut 2 lemons in half & squeeze juice into mixture then toss with chicken pieces. Throw the spent lemon halves in there too! Throw in remaining whole cloves of garlic. Cover tightly & refrigerate for at least 24 hours, occasionally stirring it up.
After 24-48 hours, heat vegetable oil in large sauté pan. Shake excess liquid & herbs off pieces & fry chicken until very brown & crispy (10 minutes or so) flip & repeat until all pieces are crispy & brown. At the same time add the whole cloves of garlic & brown them as well.
Take out the garlic pieces and reserve. Remove the chicken pieces and place into a bake-proof dish. Keep warm on a low heat.
Empty the pan of the remaining oil. Toss in one tbsp butter and slowly cook the chopped shallots.
*Next, add the browned whole garlic cloves and the remaining chopped herbs; lightly sauté for one minute over low heat. Add a splash of white wine and cook for 30 seconds over high heat. Add the chicken stock and reduce until the liquid becomes dark and the taste is strong.
On low heat, add the remaining butter, lemon juice, salt and pepper to taste. Add more lemon according your palate. Place the chicken onto a platter one piece at a time and then pour the sauce over the chicken.
*If you’re like me & like to serve it with a pasta, Gemelli is good here, but any pasta will do, double the recipe (except for the chicken). Use up to half for marinating & the rest for making the sauce. When sauce is done pour some over the chicken & toss remaining with cooked gemelli!
So good!