Chicken Scarpariello

By [e-mail]

Ingredients

• 2 lbs chicken, cut into large chunks
• Salt & pepper
• All purpose flour for dusting
• 1/2 C olive oil
• 8 garlic cloves, halved lengthwise & lightly smashed
• 4 large rosemary sprigs, broken into 2" pieces
• 2 C chicken stock
• 2 T lemon juice
• 2 T butter
• 1/2 C Peppadew peppers or other pickled peppers, sliced

Details

Servings 4

Preparation

Step 1

Season chicken with salt & pepper & dust with flour. In large skillet, heat oil til shimmering. Add chicken & cook over hi heat, turning, til browned & crusty on both sides, @ 10 min. Add garlic & rosemary & cook for 3 min., til garlic is lightly browned. Transfer chicken to platter, leaving garlic & rosemary in pan.
Add stock to skillet & cook over hi heat, scraping up browned bits, til reduced by half, @ 5 min. Add lemon juice & butter & swirl til emulsified. Return chicken & any accumulated juices to skillet. Add peppers & cook, turning chicken til coated in sauce, @ 3 min. Serve