8 small skin-on, bone in chicken thighs (about 2 1/4lbs)
1 heaping tablespoon dried oregano
Freshly ground pepper
3 tablespoons EVOO
1 medium onion, cut into 1inch pieces
1 large green bell pepper, cut into 1 1/2 inch pieces
6 cloves garlic, smashed
4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine
1/4 cup roughly chopped fresh parsley
Instructions
Preheat the broiler. Put the potato in a medium
saucepan, cover with water and add 1 tablespoon
salt. Bring to a simmer and cook until just tender,
about 8 minutes. Drain well.
Meanwhile, pat the chicken dry and sprinkle with
the oregano, and salt and pepper to taste. Heat 2
tablespoons olive oil in a large cast-iron skillet
over high heat. Add the chicken and cook until
browned, about 5 minutes per side. Transfer the
chicken to a plate.
Add the potato to the skillet and cook, stirring,
3 minutes. Add the onion and bell pepper and cook
until slightly soft, about 1 minute. Reduce the
heat to medium; add the remaining 1 tablespoon
olive oil and the garlic and cook 2 minutes. Add
the cherry peppers and brine and cook, scraping up
the pan with a wooden spoon, about 1 minute.
Remove from the heat.
Return the chicken to the skillet and sprinkle with
the parsley. Toss with tongs, then set the chicken
skin-side up on top of the vegetables. Broil until
the skin is crisp, 2 to 3 minutes.
Originally Submitted
10/29/2011
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