Chicken Scarpariello Recipe

4

Ingredients

8 sm skinless, boneless chicken thighs (2LB)
S & P
flour
1/2 C olive oil
8 garlic cloves, halved lengthwise & lightly smashed
3 lg rosemary sprigs, broken into 2: pieces
2 C chicken stock or broth
2 TBL fresh lemon juice
2 TBL unsalted butter
1/2 C peppadew peppers or other pickles peppers, sliced

Preparation

Step 1

season chicken w/ S & P
dust w/ flour
in lg. skillet, heat oil until shimmering
add chicken
cook over high heat, turning once, until browned & crusty on both sides, abt. 10 min
add garlic & rosemary
cook for 3 min, until garlic is lightly browned
transfer chicken to platter, leaving rosemary & garlic in skillet

add stock to skillet
cook over high heat, scraping up any browned bits, until reduced by 1/2, abt 5 min
add lemon juice & butter
swirly until emulsified
return chicken & any accumulated juices to skillet
add peppers
cook, turning chicken until coated in sauce, abt 3 min
transfer chicken & sauce to platter
serve