Chicken Scarpariello

Ingredients

8 skinless, boneless chicken thighs

½ cup extra-virgin olive oil

8 garlic gloves, smashed

4 rosemary sprigs, broken into 2-inch pieces

2 cups chicken stock

2 tbsp. fresh lemon juice

2 tbsp. unsalted butter

½ cup peppadew peppers or other pickled peppers, sliced

all-purpose flour for dusting

salt and freshly ground pepper

Instructions

1.      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, until brown on both sides.

2.      Add the garlic and rosemary and cook for 3 minutes. transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

3.      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. 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.

4.      Transfer the chicken and sauce to the patter and serve.