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Chicken, Broiled With Peppers
Nb persons: 4
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| Recipe courtesy Food Network Magazine .Prep Time:20 minInactive Prep Time:-- Cook Time:20 minLevel: EasyServes: 4 servings.Ingredients | |
| 1 | russet potato, peeled and cut into 1-inch cubes |
| Kosher salt | |
| 8 small | skin-on, bone-in chicken thighs (about 2 1/4 pounds) |
| 1 heaping tablespoon | dried oregano |
| Freshly ground pepper | |
| 3 tablespoons | extra-virgin olive oil |
| 1 medium | onion, cut into 1-inch pieces |
| 1 large | green bell pepper, cut into 1 1/2-inch pieces |
| 6 cloves | garlic, smashed |
| 4 | pickled cherry peppers, seeded and sliced, plus 1/3 cup brine |
| 1/4 cup | roughly chopped fresh parsley |
Directions
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.
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