CHICKEN SCARPARIELLA
Steps:
- 1. Wash the chicken under cold running water. Place chicken in a large bowl; cover with fresh water and sprinkle on 2 tablespoon salt. Refrigerate for 1 hour, to brine (this improves cooked meat's texture and moistness). Remove chicken from water, rinse again and dry with paper towels.
- 2. Cut the chicken into at least 10 pieces. Season chicken pieces with salt and pepper and sprinkle with oregano. Add more oregano if desired.
- 3. Warm oil over low heat in a 12-inch, heavy, straight-sided skillet or Dutch oven with a lid . Shallow fry the chicken in batches until golden brown, turning pieces gently with tongs as they brown. Transfer browned chicken to a platter.
- 4. Add garlic slices to skillet, still over low heat. Cook gently, being careful not to brown garlic. Using a slotted spoon, transfer to platter with chicken.
- 5. Squeeze the juice of lemon half into skillet. Add the lemon to the pan as well. Add the wine, vinegar, and stock. Increase heat to medium and bring to a boil, scraping the browned bits from the bottom of the pan.
- 6. Return the chicken and any platter juices to the skillet. Bring liquid to a simmer; cover pan and braise chicken until fully cooked, about 8 minutes. (The small pieces will cook more quickly than the large ones, so you have to keep an eye on the pot so as not to overcook them.)
- 7. Transfer cooked chicken to a serving platter. Add the rosemary, parsely, and butter to the skillet. Stir to combine and pour the sauce over the chicken. Serve immediately.
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