Chicken Scarpariello

Gluten Free
Chicken Scarpariello
40 min.
40
40kcal

Suggestions


Welcome to a delightful culinary experience with our Chicken Scarpariello, a delectable dish that perfectly balances flavors while being gluten-free. This Italian-inspired recipe is a fantastic choice for antipasti, starters, snacks, or appetizers, making it ideal for gatherings or family dinners.

In just 40 minutes, you can whip up a dish that serves 40 people, ensuring everyone gets a taste of its savory goodness. The star of this recipe is the tender, skinless, boneless chicken thighs, which absorb the rich flavors of garlic, rosemary, and pickled Peppadew peppers, creating a mouthwatering experience. The combination of fresh lemon juice and extra-virgin olive oil adds a zesty brightness that elevates the dish to new heights.

Imagine the enticing aroma of garlic sizzling in olive oil, mingling with the herbal notes of rosemary, all while the chicken browns to a perfect crust. This dish not only pleases the palate but also offers a healthy caloric breakdown, ensuring that you can indulge without guilt. Gather your friends and family, and prepare to impress them with this flavorful Chicken Scarpariello that embodies the essence of Italian cooking. Let's dive into the kitchen and create a memorable meal together!

Ingredients

  • 8  garlic cloves smashed halved lengthwise
  • 2 tablespoons juice of lemon fresh
  • 2 cups chicken stock see low-sodium
  • 0.5 cup olive oil extra-virgin
  • 0.5 cup peppadew peppers sliced
  • 4 sprigs rosemary large
  • 40 servings salt and pepper freshly ground
  • 2 pounds chicken thighs boneless skinless
  • 2 tablespoons butter unsalted

Equipment

  • frying pan

Directions

  1. Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering.
  2. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes.
  3. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned.
  4. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.
  5. Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes.
  6. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet.
  7. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes.
  8. Transfer the chicken and sauce to the platter and serve.

Nutrition Facts

Calories40kcal
Protein47.04%
Fat48.07%
Carbs4.89%

Properties

Glycemic Index
2.75
Glycemic Load
0.06
Inflammation Score
-1
Nutrition Score
2.1760869722651%

Flavonoids

Eriodictyol
0.04mg
Hesperetin
0.11mg
Naringenin
0.01mg
Luteolin
0.09mg
Myricetin
0.01mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:40.13kcal
2.01%
Fat:2.12g
3.26%
Saturated Fat:0.69g
4.32%
Carbohydrates:0.49g
0.16%
Net Carbohydrates:0.43g
0.16%
Sugar:0.09g
0.09%
Cholesterol:23.05mg
7.68%
Sodium:217.77mg
9.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.67g
9.33%
Selenium:5.22µg
7.46%
Vitamin B3:1.44mg
7.21%
Vitamin B6:0.11mg
5.71%
Phosphorus:47.48mg
4.75%
Vitamin B5:0.28mg
2.79%
Vitamin B2:0.05mg
2.66%
Vitamin B12:0.16µg
2.64%
Zinc:0.37mg
2.45%
Vitamin C:1.98mg
2.4%
Potassium:72.46mg
2.07%
Vitamin B1:0.02mg
1.53%
Magnesium:5.76mg
1.44%
Iron:0.23mg
1.28%
Vitamin K:1.18µg
1.12%
Copper:0.02mg
1.11%
Source:My Recipes