Chicken Scarpariello
INGREDIENTS
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8 small skinless, boneless chicken thighs, 2 pounds
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Salt and freshly ground pepper
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All-purpose flour, for dusting
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1/2 cup(s) extra-virgin olive oil
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8 clove(s) garlic, halved lengthwise and lightly smashed
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4 large rosemary sprigs, broken into 2-inch pieces
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2 cup(s) chicken stock or low-sodium broth
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2 tablespoon(s) fresh lemon juice
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2 tablespoon(s) unsalted butter
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1/2 cup(s) Peppadew peppers or other pickled peppers, sliced
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