One of our favorite dishes is Chicken Scarpariello from Carmine’s in New York City. I enjoy recreating great restaurant dishes at home, and this version comes from Carmine’s as featured on Good Morning America. I prefer thyme over oregano in my scarpariello and have reduced the salt from the original, which I find improves the balance of flavors.
- 1 whole chicken, cut into pieces (breasts halved)
- 3 large lemons
- 2 cups chicken stock
- 1 tablespoon kosher salt
- 2 teaspoons fresh rosemary leaves
- 6 large garlic cloves (whole and additional chopped)
- 2 teaspoons fresh sage
- 1/2 teaspoon black pepper
- 2 teaspoons fresh oregano leaves (or thyme if you prefer)
- 2 tablespoons olive oil
- 2 tablespoons butter
- Splash of white wine
- 1 cup vegetable oil (for frying)
- 1 tablespoon shallots, finely chopped
- Salt and pepper, to taste
Chop half the herbs (rosemary, sage, oregano or thyme) together with several cloves of garlic and mix with the olive oil. Cut two lemons in half and squeeze their juice into the mixture, then toss the chicken pieces to coat. Add the squeezed lemon halves to the bowl as well along with the remaining whole garlic cloves. Cover tightly and refrigerate for at least 24 hours, stirring occasionally to redistribute the marinade.
After 24–48 hours, heat the vegetable oil in a large sauté pan. Shake excess marinade and herbs from the chicken pieces and fry them in batches until very brown and crispy, about 8–12 minutes per side depending on size. Brown the whole garlic cloves in the oil at the same time so they become soft and caramelized.
Remove the browned garlic cloves and set them aside. Transfer the fried chicken pieces to a ovenproof dish and keep warm on low heat while you make the sauce.
Discard the frying oil, then add one tablespoon of butter to the pan and gently sauté the chopped shallots until soft and translucent.
Add the browned whole garlic cloves back to the pan along with the remaining chopped herbs and lightly sauté for about a minute over low heat. Add a splash of white wine and raise the heat briefly for about 30 seconds to let the alcohol cook off. Pour in the chicken stock and reduce the liquid over medium-high heat until it darkens and the flavors concentrate.
Lower the heat and whisk in the remaining butter, then add the juice from the final lemon, plus salt and pepper to taste. Adjust lemon and seasoning to your preference. Arrange the chicken pieces on a serving platter and spoon the sauce over them.
If you plan to serve this with pasta, gemelli works particularly well, though any pasta will do. If serving pasta, double the sauce ingredients (but not the chicken). Use up to half the marinated mixture for the sauce and the rest for frying. When the sauce is ready, pour some over the chicken and toss the remainder with the cooked pasta.
This is a bright, garlicky, and herb-forward version of Chicken Scarpariello that brings restaurant flavors into your kitchen—enjoy!