The park almost looked like a mini-Woodstock. Next we checked out Cafe Prague - a little slice of Europe tucked away off of Battery Street on 424 Merchant. On the weekend there's no traffic so sitting outside was lovely and their beer selection is all Czech.
After quenching our thirst I went home and prepared this wonderful recipe courtesy of my brother. Bon appétit!
CHICKEN WITH ROSEMARY
AND PEPPADEW PEPPERS
8 small
skinless, boneless chicken thighs (2 pounds)
Salt and
freshly ground pepper
All-purpose flour, for dusting
½ cup extra-virgin olive oil8 garlic
cloves, halved lengthwise and lightly smashed
4 large rosemary
springs broken into 2-inch pieces
2 cups chicken
stock or low-sodium broth
2 tablespoons
fresh lemon juice
2 tablespoons
unsalted butter
½ cup Peppadew
peppers or other picked peppers, sliced
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
Add the stock to the skillet an cook over high heat,
scraping up any browned bits, until reduced by half about 5 minutes. Add the
lemon uice 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.
For best results use a cast iron frying pan.
Note: Peppadew peppers can be found at Bev Mo stores.
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