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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Scarpiello Recipe

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This recipe for Chicken Scarpiello, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Calabrese Piro


4 lbs Chicken
3 Large Lemons
1 tTbsp Kosher Salt
2 ttsp of fresh Rosemary
2 cloves Garlic
2 tsp sage (fresh)
1/2 tsp pepper
2 tsp fresh oregano
2 Tbsp Olive Oil
2 Tbspn Buttr
Splash white wine
1 Cup veg Oil
1 Tbsp finely chopped shallots
Chicken Stock

Place chicken in large bowl. Chop half of herbs and mix with chicken Cut 2 lemons in half , squeeze out juice and throw the squeezed lemon in the with the chicken and herbs. Add olive oil, kosher salt, black pepper and mix well. Cover and refrigerate for 24 hours. Mixing periodically.

Remove herbs before cooking because they will turn during cooking. On stove top brown chicken until brown and crusty. Place in baking pan. In same pan you have browned chicken remove excess oil, add butter and slowly cook shallots.
Next add roasted garlic cloves, remaining chopped herbs, saute 1 minute over low heat. Add splash of white wine and cook 30 seconds on high. Add Chicken stock and reduce until liquid is dar and tastes strong. At this point, on low heat add remaining butter, lemon juice, slat and pepper add more lemon according to palate. Pour over chicken.




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