Chicken Scarpariello

4 DLM Natural Chicken Skinless, Boneless Chicken Thighs
Salt and pepper to taste
All-purpose flour, for dusting
3 to 4 Tbsp Vera Jane's Extra-Virgin Olive Oil
4 garlic cloves, roughly chopped
2 rosemary sprigs, roughly chopped
1 cup chicken stock
1 Tbsp fresh lemon juice
1 Tbsp unsalted butter
1/4 cup Peppadew peppers, sliced

Season the chicken with salt and pepper and dust with flour. In a large sauté pan, heat the oil until shimmering. Add the chicken and cook over medium-high heat until browned and crusty on both sides, about 8 minutes. Add the garlic and rosemary and cook for 3 more minutes, until the garlic is lightly browned. Remove the chicken thighs from the pan leaving the rosemary and garlic in the sauté pan.

Add the stock to the sauté pan and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and whisk until emulsified. Add the peppers and cook briefly. Serve the sauce over the chicken.

Makes 2 servings

Allergy Warning: Contains MilkContains Wheat

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