Chicken Scarpariello

My take on a classic Italian dish

INGREDIENTS

*Serves 6-8

• 2 whole chickens

• 6 cloves garlic

• 3 sprigs rosemary

• 2 large onions

• 2-3 bell peppers

• 1/2 cup peppadews

• 6 tablespoons olive oil

• 1 cup white wine

• 1 1/2 cups chicken broth

• 1/2 lemon

• Salt

• Pepper

• 1/2 cup flour

RECIPE

1. Preheat oven to 450˚.

2. Cut chickens into small pieces on the bone. (Note: I usually cut the breasts in half to make smaller pieces.)

3. Mix together flour, 1/2 teaspoon salt & 1/2 teaspoon pepper. Lightly dredge chicken pieces in flour mixture. (Note: You can skip the flour but I think it helps brown the chicken).

4. Cut onions & bell peppers into 1/2-inch slices.

5. Slice garlic thin.

6. In a large oven-proof skillet, heat 3 tablespoons of olive oil. Sear chicken until golden brown (it shouldn't be cooked through) & remove from skillet.

7. Add remaining olive oil to same skillet & sauté onions, bell peppers & garlic slowly until they start to slightly brown and soften. Season with salt and pepper & add a sprig of rosemary.

8. Add wine & stir occasionally to deglaze the pan until it's reduced and you can no longer smell the alcohol (~8 minutes).

9. Squeeze juice from lemon into pan.

10. Add chicken broth, peppadews & remaining rosemary. Bring to a boil until slightly reduced.

11. Add chicken pieces back into the skillet & nestle into peppers & onions.

12. Transfer skillet to preheated oven & cook for about 20 minutes or until chicken is cooked through & slightly crispy.

13. Serve right from skillet.