Next time you go to Florence, pinky promise us that you'll stop by Trattoria Sostanza and order their beloved butter chicken dish. Until then, you can make this {Petti Di Pollo Al Burro} Sostanza Italian Butter Chicken version of the recipe at home!
1/4cupunbleached all-purpose flourcan use rice flour to make it gluten free
4mediumgarlic clovessmashed (optional)
1mediumlemonhalved
Fresh Italian parsley leavesfor garnish (optional)
Instructions
Preheat The Oven: Heat the oven to 400°F and arrange a rack in the middle.
Coat The Chicken: Season the chicken with salt and freshly ground black pepper then dredge in flour and shake off the excess.
Make The Brown Butter: Heat the olive oil and 4 tablespoons of the butter in a two-handled aluminum pan or a small cast iron skillet over medium heat. Melt the butter until it foams, place chicken skin-side down, and cook until skin is golden and the butter is starting to turn golden brown, about 5 to 8 minutes.
Transfer To The Oven: Flip the chicken skin-side up, then add the garlic cloves, then transfer the pan to the oven and let it cook until the chicken is cooked through about 10 minutes.
Finish Cooking: Return the pan to the stovetop, baste the chicken briefly by spooning the butter over the chicken. Add the remaining 2 tablespoons of butter then stir it and cook over medium heat until the butter is brown, about 3 to 5 minutes more. Serve immediately with a squeeze of the halved lemon or more to taste. And, if desired, add a pinch of fresh parsley.