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Ingredients

• 8   small skinless, boneless chicken thighs (2 pounds)
•   Salt and freshly ground pepper
•   All-purpose flour, for dusting
• 1/2 cup  extra-virgin olive oil
• 8   garlic cloves, halved lengthwise and lightly smashed
• 4   large rosemary sprigs, broken into 2-inch pieces
• 2 cups  chicken stock or low-sodium broth
• 2 tablespoons  fresh lemon juice
• 2 tablespoons  unsalted butter
• 1/2 cup  Peppadew peppers or other pickled peppers, sliced

Description

To Make Her Sunday-supper Scarpariello -- Chicken Sauteed In A Tangy Lemon Glaze With Bell Pepper -- Fran Parisi Always Uses A Whole Chicken Cut Into Pieces, Then Cooks It On The Stove For Hours. Grace Parisi Opts For Faster-cooking Boneless Thighs And Sk

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