Chicken Scarpariello
"To make her Sunday-supper scarpariello -- chicken sauteed in a tangy lemon glaze with bell pepper -- Fran Parisi always uses a whole chicken cut into pieces, then cooks it on the stove for hours. Grace Parisi opts for faster-cooking boneless thighs and skips the bell pepper in favor of jarred Peppadews, sweet-spicy pickled peppers from South Africa, sold in many US supermarkets...."
INGREDIENTS
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8 small skinless, boneless chicken thighs (2 pounds)see savings
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Salt and freshly ground pepper
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All-purpose flour, for dusting
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1/2 cupextra-virgin olive oil
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8 garlic cloves, halved lengthwise and lightly smashed
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4 large rosemary sprigs, broken into 2-inch pieces
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2 cupschicken stock or low-sodium broth
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2 tablespoonsfresh lemon juice
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2 tablespoonsunsalted butter
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1/2 cupPeppadew peppers or other pickled peppers, sliced
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