“The” Chicken

I seriously think M married me because of this dish. It is hands down his favorite (non-pasta) dish that I make. M used to request it weekly, but now I save it for special occasions (Sunday was our three year dating anniversary) or for when he is back from a trip.

Back when we were dating, we had a standing Wednesday night date. I’d pick up groceries and we’d cook a new recipe together (often while chatting over several glasses of wine) and then watch Top Chef. It was (and still is) some of my favorite times we spent together while dating. The first time I made it, we were both rather amorous after finishing dinner. After doing some research, we learned that the peppers used are an aphrodisiac. So, if you are looking for a dish to set the mood for Valentine’s Day, give this one a shot!

chicken-1

Start by dredging boneless, skinless chicken thighs in flour heavily seasoned with salt and pepper.

chicken-2

Add the chicken to a skillet with a generous amount of olive oil and let it cook about 10 minutes per side. The chicken should be a nice golden brown before you flip it.

chicken-3

While the chicken is cooking, crush and half four garlic cloves. Chop a few sprigs of rosemary into 2″ pieces.

chicken-4

Next, slice some peppadew peppers. Peppadew peppers can often be found in the olive bar at your grocery store, or jarred in the olive section of the grocery store. If you can’t find them, you can substitute piquillo peppers or even roasted red peppers. Save the juice the peppers come in, you’ll need it in a few.

chicken-5

Once your chicken has cooked for 10 minutes on each side, add the garlic and rosemary to the pan. Cook for about three minutes until fragrant. Remove the chicken from the pan, leaving the garlic and rosemary.

chicken-6

Add in one cup of chicken broth, scraping up any browned bits (flavor) stuck to the bottom of the pan. Allow the broth to reduce by half.

chicken-7

Next, whisk in 2 tablespoons of butter, and the juice of half a lemon. Once the sauce has emulsified, add in a good splash of the Peppadew liquid. The more liquid, the spicier the dish. (Note, it’s a mild heat — I can tolerate a 1/4 cup plus of the juice.) Let it combine for a few moments and then return the chicken to the pan.

chicken-8

Turn to coat and add in your Peppadews.

chicken-9

We recommend serving this dish with polenta. The sauce soaks into the polenta and adds a little bit extra flavor. I’ll share with you my (SUPER EASY) polenta recipe tomorrow.

Chicken Scarpariello (The Chicken)
Serves 2
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 6-8 skinless boneless chicken thighs
  2. Salt and freshly ground pepper
  3. All-purpose flour for dredging
  4. 1/4 cup extra-virgin olive oil
  5. 4 garlic cloves halved lengthwise and lightly smashed
  6. 4 large rosemary sprigs broken into 2-inch pieces
  7. 1 cups chicken stock or low-sodium broth
  8. 1/2 lemon, juiced
  9. 2 tablespoons unsalted butter
  10. 1/2 cup Peppadew peppers or other pickled peppers sliced, liquid reserved
Instructions
  1. Start by dredging boneless, skinless chicken thighs in flour heavily seasoned with salt and pepper.
  2. Add the chicken to a skillet with a generous amount of olive oil and let it cook about 10 minutes per side. The chicken should be a nice golden brown before you flip it.
  3. While the chicken is cooking, crush and halve four garlic cloves. Chop a few sprigs of rosemary into 2" pieces.
  4. Next, slice some peppadew peppers.
  5. Once your chicken has cooked for 10 minutes on each side, add the garlic and rosemary to the pan. Cook for about three minutes until fragrant. Remove the chicken from the pan, leaving the garlic and rosemary.
  6. Add in one cup of chicken broth, scraping up any browned bits (flavor) stuck to the bottom of the pan. Allow the broth to reduce by half.
  7. Whisk in 2 tablespoons of butter, and the juice of half a lemon. Once the sauce has emulsified, add in a good splash of the Peppadew liquid. Let it combine for a few moments and then return the chicken to the pan.
  8. Turn to coat and add in your Peppadews.
Adapted from Food and Wine
Adapted from Food and Wine
Two Forks One Love http://twoforksonelove.com/

 

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6 Responses to “The” Chicken

  1. […] Like I mentioned yesterday, I make polenta to accompany M’s favorite chicken dish. We tried it with whole grains, rice, potatoes, but finely landed on polenta. It absorbs the delicious sauce and balances the tangy spice of the peppadews beautifully. And, it’s a short cut dish (yay)! […]

  2. […] the first time I’ve made “Man-Pleasing Chicken” (and yes, this is different than my man’s chicken). It’s easy, it’s cheap, and it’s fast. However, do not forget the most important […]

  3. […] friend and wife’s two-and-a-half month old baby, who is absolutely precious. We made them M’s favorite dinner on Saturday before staying up quite late chatting and drinking too much wine and beer. Sunday […]

  4. […] since we started dating. I pretty much know his comfort level and the regular recipes he can cook. This one, he can do from memory. Our roasted chicken thighs too. (How have I not posted that recipe???) I […]

  5. […] Grilled Peppadews with Smoked Mozzarella: It’s no secret that peppadew peppers helped me steal M’s heart. I’m really hoping someone invites us over to grill out so I can give this recipe a shot. […]

  6. […] the success of “The Chicken,” I quickly sought out new recipes I could try with peppadew peppers. The pepper’s […]

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