Chicken Scarpariello Recipe

Name: Chicken Scarpariello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small skinless, boneless chicken thighs (2 pounds); Salt and freshly ground 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; 3 sausages

Servings: persons

8 small skinless, boneless chicken thighs (2 pounds)
Salt and freshly ground 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
3 sausages

1
1. Cook sausages in pan browning all sides. Remove. Slice when cooled. 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.
2
2. 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. Add sausage. 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.

1166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 small skinless, boneless chicken thighs (2 pounds), Salt and freshly ground pepper, All-purpose flour, for dusting, 1/2 cup extra-virgin olive oil, and more.

Yes, Chicken Scarpariello falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Scarpariello

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