Serves 4
40 min
Chicken Scarpariello
Recipe GLPR53881722cb4720
A classic Italian-inspired pan-seared chicken thigh dish with garlic, fresh rosemary, and briny pickled peppers. The chicken is lightly dusted with flour and seared in olive oil until golden, then braised with aromatic garlic, herbaceous rosemary sprigs, and a flavorful chicken stock reduction brightened with fresh lemon juice. The dish finishes with a touch of butter and tangy Peppadew peppers for a balanced, savory main course ready in under 45 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
8 skinless, boneless chicken thighs (about 2 pounds)
Salt and freshly ground black pepper to taste
2 tablespoons All-purpose flour for dusting
1/2 cup extra-virgin olive oil
8 garlic cloves, halved lengthwise and lightly smashed
4 large fresh rosemary sprigs, broken into 2-inch pieces
2 cups chicken stock or low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/2 cup Peppadew peppers or other pickled peppers, sliced
Directions
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Place the all-purpose flour in a shallow dish. Lightly dust each seasoned chicken thigh with flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, sear the chicken thighs until the bottom is golden brown, about 4 to 5 minutes. Flip and sear the other side for another 4 to 5 minutes until golden. Transfer the seared chicken to a plate.
Reduce heat to medium. Add the smashed garlic cloves to the skillet and cook, stirring occasionally, until fragrant and beginning to brown, about 1 to 2 minutes.
Add the rosemary pieces to the skillet and stir to combine with the garlic and oil.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Bring the liquid to a simmer.
Return the seared chicken thighs to the skillet, nestling them into the liquid. Simmer, uncovered, for 12 to 15 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part.
Remove the skillet from heat. Stir in the fresh lemon juice and unsalted butter, allowing the butter to melt and emulsify into the sauce.
Gently fold in the sliced Peppadew peppers, stirring to distribute them evenly throughout the dish.
Taste and adjust seasoning with salt and pepper as needed. Serve warm, spooning the flavorful sauce and peppers over the chicken thighs.
