Chicken Scarpariello

Chicken Scarpariello

4 pounds chicken thighs and legs, with the skin
3 large lemons
1 tablespoon kosher salt
2 teaspoons fresh rosemary leaves
2 large heads of garlic
2 teaspoons fresh sage
1/2 teaspoon black pepper
2 teaspoons fresh oregano leaves
2 tablespoons olive oil
2 tablespoons butter
Splash white wine
1 cup vegetable oil
1 tablespoon shallots, finely chopped
Salt and pepper, to taste

Rinse chicken and and pat dry with a paper towel. Place the chicken into a very large bowl. Chop half of the herbs and mix with the chicken. Cut two of the lemons in half, squeeze out all of the juice, adding the squeezed lemons to the bowl. Add olive oil, kosher salt, black pepper and mix well. Cover at least 24 hours (48 hours is better). Between two and three times a day, unwrap the chicken and toss thoroughly; return plastic wrap to cover. Add oil to a large skillet over medium heat. Take the chicken out of the marinade and shake off as much of the herbs and liquid as possible (the herbs will burn during cooking). When the oil is just smoking, add each piece of chicken slowly. Cook chicken in 2 or 3 batches being careful not to overlap the pieces. Do not turn the chicken over until it is very brown and crusty, about 10 minutes to 12 minutes. Once the chicken is very brown and crusty, turn the pieces over and continue cooking the other side until once again, all sides are all very brown and crusty. While the chicken is browning, add eight cloves of the marinated garlic with the chicken into the oil, cooking them until they are brown and tender. Take out the garlic pieces and reserve. Remove the chicken pieces and place onto a large baking dish and place in oven to keep warm. Using the same skillet, empty the oil and add 1 tablespoon of butter and slowly cook the chopped shallots. Add the reserved roasted browned whole garlic cloves and the remaining chopped herbs; lightly saute for 1 minute over low heat. Add a splash of white wine and cook for 30 seconds over high heat. Add the chicken stock and reduce until the liquid becomes dark and the taste is strong. Lover heat and add the remaining butter, lemon juice and salt and pepper to taste. Add more lemon according your taste. Place the chicken onto a platter one piece at a time and then pour the sauce over the chicken.