Broiled Chicken With Peppers (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine |
1/4 cup roughly chopped fresh parsley |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Per serving: Calories 611; Fat 42 g (Saturated 10 g); Cholesterol 169 mg; Sodium 243 mg; Carbohydrate 20 g; Fiber 3 g; Protein 38 g
6. Photograph by Antonis Achilleos
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