Chicken Scarpariello Recipe
Cherry Peppers, Garlic, White Wine, Rosemary (15–35 pieces)
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
- 2
Sauté the Garlic and Cherry Peppers
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant. Add the cherry peppers and cook for an additional 3-4 minutes until they begin to blister.
Cooking
- 3
Brown the Chicken
Increase the heat to medium-high and add the seasoned chicken thighs to the skillet. Brown the chicken on both sides, about 5-7 minutes per side.
- 4
Deglaze with Wine
Once the chicken is browned, pour in the white wine, scraping the bottom of the skillet to deglaze. Bring to a simmer.
- 5
Add the Rosemary
Stir in the chopped fresh rosemary and let the mixture simmer for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Serving
- 6
Plate the Dish
Once the chicken is cooked, remove from heat and let it rest for a few minutes. Serve the chicken with the cherry peppers and sauce spooned over the top.