Chicken Scarpariella
Crispy browned chicken simmered with garlic, rosemary, and white wine, then finished in a rich Parmesan cream sauce. Serve over spaghetti for a true Italian feast.
YIELD
10 servingsPREP
10 minCOOK
25 minREADY
40 minIf you’ve ever had chicken scarpariella at an old-school Italian restaurant, you know the magic: shatteringly crisp skin, garlicky pan juices, and a sauce you want to drink with a spoon.
This version starts by browning a whole cut-up chicken until the skin is deeply golden.
Garlic, rosemary, parsley, and a full cup of dry white wine go in, simmering until the wine cooks off and concentrates into pure flavor.
Then comes the cream, reduced until thick and luscious, with a generous handful of Parmesan stirred in at the end.
Pile it over hot spaghetti and garnish with a lemon wedge and fresh mint.
Chef Tips
- Get the oil really hot before adding the chicken so the skin crisps up instead of going soggy
- Drain the fat after browning so the sauce doesn’t end up greasy
- Let the wine fully evaporate before adding the cream for a more concentrated, less boozy sauce
- Use bone-in, skin-on pieces for the most flavor; thighs and drumsticks work especially well
Ingredients
Directions
Wash and dry chicken pieces.
Sprinkle with salt and pepper.
Heat oil in large skillet. Brown chicken over high heat.
Add garlic. Lower heat and sauté for 10 minutes.
Drain off fat. Add parsley, rosemary and wine.
Simmer about 15 minutes or until wine evaporates and chicken is done.
Remove chicken to a platter. Add cream to skillet.
Boil until reduced by half and thickened, scraping pan drippings.
Return chicken to skillet.
Cook 3 to 4 minutes more or until chicken is reheated.
Sprinkle with parmesan cheese. Serve over hot spaghetti or noodles.
Garnish with lemon wedge and mint leaves.
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