Active Time
Total Time
40 MIN
Serves : 4
© Quentin Bacon

How to Make It

Step 1    

Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

Step 2    

Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter and serve.

Serve With

Crusty bread.

Suggested Pairing

Bright, cherry-rich Chianti Classico.

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Aggregate Rating value: 5

Review Count: 1016

Worst Rating: 0

Best Rating: 5

Author Name: thewarden75

Review Body: This became an instant family favorite! This recipe is easy and simple, yet taste like you spent all day cooking it. I double the recipe because I have two teenagers and they eat for two or three... I cook the chicken in batches and use jarred hot sliced cherry peppers. I have used the Peppadew peppers but the family prefers the spicy peppers. I serve over jasmine rice to make it a more substantial meal for the kids but I am sure pasta would be great too. Thanks for such a great recipe!

Review Rating:

Date Published: 2017-08-05