#14 - Chicken Scarpariello

Original Source: Foodandwine.com

(Above) How it turned out.

What you'll need:

8 small boneless, skinless chicken wings (I used 12)

salt and pepper

All purpose flour for dusting

1/2 cup extra virgin olive oil

8 garlic cloves, cut in half length-wise and gently crushed

4 large Rosemary sprigs, cut into 2 inch pieces

2 cups chicken broth

2 TBSP lemon juice

2 TBSP butter

1/2 cup roasted peppers (jarred)

What to do: 

1) Spread chicken out on a cookie sheet or something large. Season with salt and pepper, then dust with flour.

2) In a large pan, heat oil till shimmering. Add chicken and cook on high heat (not too high, as I burned a piece following that direction. Just a little under the highest is fine) for about 10 minutes, turning once at the 5 minute mark until brown and crispy on each side.

3) add rosemary and garlic and cook about 3 minutes, or until garlic is slightly browned. (I recommend turning the heat down before doing this step. A couple of pieces of garlic turned black and I had to start this bit over)

4)add stock to skillet and cook on high heat, scraping up brown bits, until reduced by half - about 5 minutes. Add butter and lemon juice and stir until mixed.

5) return chicken and any juices that accumulated to skillet.

6) add peppers and turn chicken until coated in sauce. Cook about 3 minutes, moving/flipping chicken to keep it covered. Transfer to platter and serve.

I served mine on a plate of orzo with a side of fresh, crisp green beans. Turned out lovely. It was a hit with everyone (except the teen daughter who wasn't home to try it, poor kid). This will definitely be on my favorite list.

That's it! Have a great meal and express your saucy side!

Heather