This hearty, warming dish of Italian-American descent translates as ‘shoemakers’ chicken and is accompanied by a sweet story as to how it got the name. When you eat it the chicken bones tend to stick out of your mouth in the same way a shoemaker holds tacks in his mouth.
The dish consists of roast chicken pieces in a herb and white wine sauce with delicate lemon flavours. It is a pretty versatile dish as it can be served with skin on or off and if you aren’t keen on lemon you can substitute it for other flavours. Lots of people like to add sausage instead of lemon which is yummy but I must say, personally, I feel the lemon gives it a nice little kick.
It goes great with mashed potatoes, green vegetables, even a nice, crisp salad. When done right the meat is juicy and tender and a firm family favourite.
Cook time: 50 minutes
Cook time: 1 hour 15 minutes
- A 3lb chicken, cut into pieces
- 1 cup all-purpose flour
- 1 tsp oregano
- 4 tbsps olive oil
- 3 garlic cloves, peeled and chopped
- ½ cup chopped onions
- 1 rosemary sprig
- 1 cup chicken broth
- ½ cup white wine
- 1 lemon, juiced
- 3 tbsps unsalted butter
- 1 tbsp flour
- ¼ cup chopped parsley
Salt and pepper to seasonInstructions:
- Pre-heat your oven to 205C.
- Mix the oregano in with the flour and add salt and pepper to season.
- When you have rinsed and dried the chicken pieces lightly coat them in the flour mixture.
- Using an ovenproof skillet, big enough to hold all the chicken, heat up the oil and then brown the chicken over a medium heat. Make sure you brown on all sides and be careful not to burn the oil. When the chicken is browned put all the pieces on a plate.
- Pour most of the leftover oil out of the pan. You should leave yourself with a couple of tablespoons worth of oil as well as the browned bits that go to the bottom.
- Put the onion in the pan and cook until soft. When onion has softened add in the garlic.
- Once the garlic is sizzling, add in the wine and stir up the browned bits from the bottom of the skillet. Keep on a medium high heat until the wine has reduced by half.
- Add in the chicken stock and bring to the boil.
- Tear up the sprig of rosemary and add to the pot.
- Put the chicken back into the skillet and pour some of the sauce over until the all the pieces are covered.
- Place in the oven and bake for approximately 20 minutes. When removed from oven keep the chicken on a warming plate.
- Bring the rest of the sauce to the boil and then add the lemon juice and a little salt and pepper to season.
- In a separate bowl mix the tablespoon of flour with 1 tablespoon of the unsalted butter.
- Add the rest of the butter to the sauce already in the skillet and mix.
- Remove the rosemary from the sauce. At this point the sauce will be a little thin so add in some of the butter/flour mixture stirring continuously so no lumps form.
- When the sauce has thickened add the chopped parsley and pour the sauce over the chicken. Serve immediately.