8 (2 pounds) small skinless, boneless chicken thighs
Salt and freshly ground pepper
All-purpose flour, for dusting
1/2 cup extra-virgin olive oil
8 garlic cloves, halved lengthwise and lightly smashed
4 sprigs (large) rosemary, 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
How to Make It
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, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.
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 until emulsified. 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. Transfer the chicken and sauce to the platter and serve.
I have made this delicious dinner several times, and each time, we comment on how good it is. The chicken has a lot of flavor, especially with the peppadews (I used the sweet/hot peppers from the olive bar in my grocery store). The preparation is easy, and much of it can be made ahead (up to making the sauce and reheating the chicken with the peppers), so it would be easy to serve for company. I served this with Greek rice or couscous; both were good. I also include either broccolini or greens for a contrasting flavor. I highly recommend this for ease of ingredients and preparation, for the lovely look and especially for the delicious taste.
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