Description
Barefoot Contessa Chicken Scarpariello brings Italian-American comfort to your dinner table with tender chicken simmered in a zesty white wine sauce. Juicy chicken thighs mingle with peppers and sausage, creating a simple yet sophisticated meal that connects family and flavor in one delicious skillet.
Ingredients
Scale
Meat:
- 8 skinless, boneless chicken thighs (2 pounds / 907 grams)
Seasonings and Dry Ingredients:
- 1 kosher salt (to taste)
- 1 freshly ground black pepper (to taste)
- ½ cup all-purpose flour (for dusting)
Liquid and Flavor Enhancers:
- ½ cup extra-virgin olive oil
- 2 cups chicken stock (or low-sodium broth)
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 8 garlic cloves, halved lengthwise and lightly smashed
- 4 large rosemary sprigs, broken into 2-inch pieces
- ½ cup Peppadew peppers (or other pickled peppers), sliced
Instructions
- Season the chicken thighs generously with salt and pepper, then delicately dust each piece with all-purpose flour, ensuring an even, light coating that will create a golden exterior when cooked.
- Heat extra-virgin olive oil in a large frying pan over high heat until the surface shimmers with warmth. Carefully place the floured chicken thighs into the pan, allowing them to sear and develop a rich, caramelized exterior. Flip the pieces once to ensure uniform browning, which typically takes about 8 to 10 minutes (4 to 5 minutes per side).
- Introduce halved garlic cloves and fresh rosemary sprigs to the pan, nestling them around the browned chicken. Let them infuse the oil with their aromatic essence, cooking until the garlic turns a delicate golden-brown, approximately 2 to 3 minutes. Transfer the chicken to a warm serving platter, leaving the fragrant garlic and rosemary in the pan.
- Deglaze the pan by pouring chicken stock or low-sodium broth, using a wooden spoon to scrape up the flavorful browned bits clinging to the bottom. Allow the liquid to reduce by half over high heat, concentrating the pan’s rich flavors. Brighten the sauce with fresh lemon juice and enrich it with unsalted butter, stirring until the sauce becomes glossy and slightly thickened.
- Return the chicken to the pan, along with any accumulated juices from the platter. Scatter sliced Peppadew peppers or pickled peppers around the meat, gently turning the chicken to coat it thoroughly in the vibrant, tangy sauce. Simmer for an additional 2 to 3 minutes to meld the flavors.
- Arrange the chicken on the serving platter, cascading the herb-infused sauce and peppers over the top. Garnish with additional fresh rosemary if desired, and serve immediately while the dish is piping hot and full of robust flavors.
Notes
- Transforms ordinary chicken into a restaurant-worthy meal bursting with Mediterranean-inspired flavors.
- Searing locks in juices while creating a beautiful golden exterior that promises delectable texture.
- Layering ingredients strategically builds complex taste profiles from simple, high-quality components.
- Minimal kitchen tools required means less cleanup and more time enjoying your culinary creation.
- Quick preparation lets home cooks craft gourmet meals in under 30 minutes without complex techniques.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg