|
CHICKEN WITH SWEET AND HOT RED PEPPERS
8 small chicken thighs with skin and bones (2 1/2 lb)
3/4 teaspoon salt
2 tablespoons extra-virgin olive oil
3 sweet red peppers, cut lengthwise into 1/3-inch-wide strips
1 onion, sliced
2 garlic cloves, smashed and peeled
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/4 cup dry white wine
Pat chicken dry and sprinkle with 1/2 teaspoon salt, heat oil in an ovenproof skillet over moderately high heat, then cook chicken (skin sides down), until brown. Turn over, cook 2 minutes, then transfer to a plate.
Pour off all but 2 tablespoons fat from skillet and cook peppers, onion, garlic, red pepper flakes (to taste), and remaining 1/4 teaspoon salt over moderate heat, stirring, until peppers are soft, add wine and boil 1 minute. Place chicken (skin sides up) into pepper mixture and cook, covered, over moderate heat until cooked through (about 15 minutes).
Turn on broiler. Remove lid from skillet and broil 4 to 6 inches from heat until skin is crisp, about 1 1/2 minutes. Makes 4 servings |
