Chicken Scarpariello Recipe
This savory chicken dish features tender, crispy thighs in a tangy lemon-butter sauce with aromatic garlic, rosemary, and spicy-sweet pickled peppers. Perfect for a quick, flavorful dinner.
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Calories: 450kcal
Servings: 4
Equipment
- Large Skillet
- Tongs or Spatula
- Platter
Ingredients
- 8 small skinless boneless chicken thighs (2 pounds)
- Kosher salt
- Freshly ground black pepper
- All-purpose flour for dusting
- 1/2 cup extra-virgin olive oil
- 8 garlic cloves halved lengthwise and lightly smashed
- 4 large rosemary sprigs broken into 2-inch pieces
- 2 cups chicken stock or low-sodium broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1/2 cup Peppadew peppers or other pickled peppers sliced
Instructions
- Season the chicken with salt and pepper, then dust with flour.
- Heat the oil in a large skillet 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, cooking for 3 minutes until the garlic is lightly browned. Transfer the chicken to a platter.
- Add the stock to the skillet, cooking over high heat and scraping up browned bits until reduced by half, about 5 minutes.
- Add the lemon juice and butter, swirling until emulsified.
- Return the chicken and 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
Calories: 450kcal | Carbohydrates: 7g | Protein: 30g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 145mg | Sodium: 500mg | Fiber: 1g | Sugar: 1g