This was originally the plan for Christmas dinner (usually we make a red and/or green meal for Missy John Christmas) but we got a little lazy this year and ended up with Chinese takeout. So I made it on New Year’s Day instead. Excellent. I might play with the recipe a little more – I made this with bone-in chicken, because that’s how John used to like it when we ordered it at Dominick’s in the Bronx. But the skin turned out flabby, so I either need to go skinless, just use chicken thighs like the recipe that inspired it, or work to make sure the skin doesn’t get immersed in the sauce (the sauce, btw; ridiculously good).
1 whole chicken, cut into 6-8 pieces depending on size
Salt and freshly ground pepper
All-purpose flour, for dusting
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
splash white wine
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/2 cup Peppadew peppers or other pickled peppers, sliced (I used pickled hot cherry peppers)
Season chicken with salt and pepper. Dust with flour. Brown on both sides, about 10 minutes (I did this in the Dutch Oven in two batches). Remove from pan. Add garlic and rosemary and sautee another couple minutes. Deglaze pan with a little white wine.
Add broth, lemon juice and butter and simmer a couple minuts. Add chicken back to pan, along with peppers. Simmer until chicken is cooked through. Serve over pasta or with crusty bread.