Chicken Scarpariello, aka Shoemaker thighs, is probably one of my favorite dishes to cook when using chicken thighs (with or without the bone). The folks at New York City’s Carmine’s Italian Restaurant cook it best (recipe: viewable on ABC.com), but here’s my version – much simpler.
Ingredients
- 3-4 lbs of chicken thighs
- 1 lemon, juiced
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp oregano, fresh or dried
- 1 tsp rosemary, fresh or dried
- 1/2 head of garlic, crushed, skin removed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup white wine
Directions
- Clean chicken and season with salt, pepper, and oregano
- In a large pot, heat butter and olive oil together over medium heat until the butter begins to bubble
- Add the chicken, skin down and cook until brown, about 10 minutes. Pour 1/2 of the lemon juice over the chicken. Be careful, the oil might splatter.
- Turn over, and cook for another 10 minutes. Pour the remaining juice over the chicken.
- Flip the chicken again. Add the crushed garlic and sprinkle the rosemary over the chicken.
- Let cook for about 5 minutes. Add 1/4 cup of wine. By now, you’ll notice that the liquid becomes dark. No, it’s not burning, well, as long as you’re not cooking over high heat.
- Cook for another 5 minutes (feel free to turn chicken again). Add the remaining wine.
- Serve on a platter – you might want to drain the oil first.
Goes well with penne sauteed with olive oil, tomatoes, basil, and mozzarella.
Alternative Recipe: you can replace the wine with chicken broth
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