Chicken Scarpariello

4 tablespoons lemon juice
4 tablespoons dry white wine or vermouth
4 tablespoons chicken broth
Vegetable oil for frying, about 3/4 cup
1 2 1/2- to 3-pound chicken, hacked into pieces
Salt and pepper to taste
Flour
8 large cloves garlic, lightly smashed but left whole
15-inch sprig fresh rosemary
Chopped parsley for garnish, if desired

Before starting to cook the chicken, in a small bowl or cup, mix together
the lemon juice, white wine, and chicken broth. Set aside. It is the
liquid for a pan sauce.
Pour enough oil into a heavy, 10 to 12-inch skillet to cover the bottom by
about 1/8-inch. Place pan over medium heat.
While oil is heating to the point where the chicken sizzles briskly the
second it hits the oil, season the chicken with salt and pepper. Then
flour half the pieces by sprinkling both sides with flour or shaking them
in a bag with flour. The chicken should be lightly coated. Shake off
excess flour if necessary.
Add chicken pieces to hot oil and keep turning the pieces until they are
almost cooked through, about 8 to 10 minutes. Start removing the breast
pieces first, then the thighs and drumstick pieces, then finally the wing
joints. They generally get done in that order. Set aside on a platter.
As you remove pieces, dust remaining chicken with flour and add to the
pan.
Now add the smashed garlic and the sprig of rosemary. Turn the heat to
high, add the reserved cooked chicken, and continue to fry. turning the
pieces regularly, until the outside of the chicken is well-browned and
crisp, about another 2 minutes. Be careful not to burn the garlic. Remove
it as it gets golden.
When the chicken is crisp outside, carefully drain off all the oil from
the pan. Add the reserved juice-wine-broth mixture and continue cooking a
few minutes, tossing the chicken in it, until the liquid has reduced to a
glaze on the chicken.
Serve immediately, sprinkled with chopped parsley if desired, and with
lemon wedges

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