Chicken Scarpariello
This Chicken Scarpariello is an Italian-American classic ready in just 40 minutes, featuring tender chicken thighs, garlic, and pickled peppers.
Equipment
- large skillet
Ingredients
Chicken Ingredients
- 2 pounds small skinless, boneless chicken thighs
- Kosher salt
- Freshly ground black pepper
- All-purpose flour for dusting
- ½ cup extra-virgin olive oil
- 8 cloves garlic halved lengthwise and lightly smashed
- 4 sprigs fresh rosemary broken into 2-inch pieces
- 2 cups chicken stock or low-sodium broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- ½ cup Peppadew peppers or other pickled peppers sliced
Instructions
Cooking Instructions
- 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 and serve.
Nutrition
Serving: 1servingCalories: 440kcalCarbohydrates: 2gProtein: 27gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 24gCholesterol: 130mgSodium: 400mgPotassium: 300mgVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg
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