Chicken Scarpariello

By cnash

In this scarpariello chicken recipe, we opt for faster-cooking boneless thighs and jarred Peppadews in favor of bell peppers. These sweet-spicy pickled peppers from South Africa are sold in many US supermarkets.

Ingredients

• 8 small skinless and boneless chicken thighs (2 pounds total)
• Salt
• Freshly ground pepper
• All-purpose flour, for dusting
• 1/2 cup(s) extra-virgin olive oil
• 8 clove(s) garlic, halved lengthwise and lightly smashed
• 4 sprig(s) (large) rosemary, broken into 2-inch pieces
• 2 cup(s) chicken stock or low-sodium broth
• 2 tablespoon(s) fresh lemon juice
• 2 tablespoon(s) unsalted butter
• 1/2 cup(s) Peppadew peppers or other pickled peppers, sliced

Details

Servings 1
Cooking time 40mins
Adapted from delish.com

Preparation

Step 1

Season the chicken with salt and pepper, and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter, and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter; serve.