by Austin Carter
New Recipe
Course: Main Course Cuisine: American Prep Time:10minutes Cook Time:20minutes Additional Time:10minutes Total Time:40minutes Calories: 450kcal Author: Austin Carter Servings: 4
– Large Skillet – Tongs or Spatula – Measuring cups and spoons – Platter – Knife
– 8 small skinless boneless chicken thighs (2 pounds) – Kosher salt – Freshly ground black 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
1. Season the chicken with salt and pepper, then dust with flour. 2. Heat the oil in a large skillet until shimmering. 3. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes.
6. Add the garlic and rosemary, cooking for 3 minutes until the garlic is lightly browned. Transfer the chicken to a platter. 7. Add the stock to the skillet, cooking over high heat and scraping up browned bits until reduced by half, about 5 minutes.
8. Add the lemon juice and butter, swirling until emulsified. 9. Return the chicken and accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. 10. Transfer the chicken and sauce to the platter and serve.