Colorful and mouthwateringly flavorful, this Italian-American Chicken Scarpariello is a must-try. Perfectly seared chicken is finished in a bright, slightly spicy sauce built on onions, garlic, bell peppers, and Peppadew peppers.
Brown the chicken. Season the chicken on both sides with salt and pepper. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken to the pan, skin side down, and cook for 3 minutes or until golden brown. Flip and cook for an additional 3 minutes. Transfer the chicken to a plate and set aside.
Saute the veggies. Add the onion and peppers to the pan and saute until lightly caramelized. Add the garlic and saute for 15 seconds or until fragrant.
Make the sauce. Add the white wine to the pan and let it cook for about 30 seconds. Add the chicken stock. Reduce the heat and simmer for 2 minutes.
Put it all together. Return the chicken to the pan along with the Peppadew peppers, lemon juice, and rosemary. Turn the chicken in the pan to coat it in the sauce. Cover with a lid or aluminum foil and cook for 10 to 12 minutes or until the chicken reaches an internal temperature of 165°F.
Serve. Remove the rosemary, transfer the chicken thighs to a serving platter, spoon the sauce and veggies over the chicken, and garnish with chopped fresh parsley.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American
Keyword: Chicken Scarpariello, Chicken Scarpariello recipe, recipe for Chicken Scarpariello