Chicken Scarpariello | Dorothy Lane Market

Chicken Scarpariello

PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 16th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 4 small boneless, skinless chicken thighs
  • ¼ tsp salt and pepper, more or less to taste
  • 2 Tbsp flour
  • 4 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 2 cloves garlic, chopped
  • 2 sprigs rosemary, chopped
  • 1 cup chicken stock
  • 1 Tbsp butter
  • 1 Tbsp lemon juice
  • 3 Tbsp peppadew peppers, sliced

INSTRUCTIONS

1
Season chicken thighs with salt and pepper and dust with flour.
2
Heat oil in a sauté pan until simmering. Cook chicken over medium-high heat until browned on both sides.
3
Add garlic and rosemary, and cook until garlic is lightly browned.
4
Remove chicken and add chicken stock. Cook over high heat until reduced by half. Add butter and lemon juice, and whisk until emulsified. Add peppers and cook briefly.
5
Serve sauce over chicken and enjoy!

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Chicken Scarpariello

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 4

INGREDIENTS

  • 4 small boneless, skinless chicken thighs
  • ¼ tsp salt and pepper, more or less to taste
  • 2 Tbsp flour
  • 4 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 2 cloves garlic, chopped
  • 2 sprigs rosemary, chopped
  • 1 cup chicken stock
  • 1 Tbsp butter
  • 1 Tbsp lemon juice
  • 3 Tbsp peppadew peppers, sliced

INSTRUCTIONS

1
Season chicken thighs with salt and pepper and dust with flour.
2
Heat oil in a sauté pan until simmering. Cook chicken over medium-high heat until browned on both sides.
3
Add garlic and rosemary, and cook until garlic is lightly browned.
4
Remove chicken and add chicken stock. Cook over high heat until reduced by half. Add butter and lemon juice, and whisk until emulsified. Add peppers and cook briefly.
5
Serve sauce over chicken and enjoy!

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