Chicken Scarpariello

With its roots in Neapolitan cuisine, this is a classic dish on most Italian menus and is a great at home recipe to make. It's the perfect winter or even summer dish. Its flavors are complex combining savory chicken and vinegar peppers. You can also add sausage to this dish. Serve it with potatoes, rice or with a side of pasta.












Recipe


Ingredients

8 small skinless, boneless chicken thighs (2 Ibs.)
Kosher salt
Freshly ground black pepper
All prupose flour for dusting
1/2 cup olive oil
8 garlic cloves, chopped
4 large rosemary sprigs, borken into 2-inch pieces
2 cups chicken stock
2 tbs. fresh lemon juice
2 tbs. unsalted butter
1/2 cup peppers, preferable pickled peppers


Instructions

1. Season chicken with salt and pepper and dust with flour. In a large skillet, heat the oil. Add the chicken and cook over high heat until nice and golden brown. You want it to be crusty, about 10 minutes. Add the garlic, rosemary, and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter. Leave the rosemary and garlic in the skillet.

2. Add the stock to the skillet and cook over high heat, scraping any brown bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until all combined. 

3. Return the chicken to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfrer the chicken back to the platter. Serve hot.


Check out this 11 inch, Cast-Iron, Non-Stick Skillet from Zakarian by Dash



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