VOL. XIII
NO. 014
Bottle & Flame
Musings on food, wine, and more
EST. MMXIII
LAKE OSWEGO, OR
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Chicken Thighs with Pepper-Tomato Sauce
flameChickenWeekend project

Chicken Thighs with Pepper-Tomato Sauce

Prep40 mins
Cook1 hr
Serves4 to 6

Ingredients

  • 8 bone-in, skin-on chicken thighs (about 4 pounds)
  • 1/2 teaspoon black pepper, plus more for garnish
  • 1 tablespoon plus 3/4 teaspoon kosher salt, divided
  • 1/3 cup extra-virgin olive oil
  • 1 red bell pepper, thinly sliced (about 1 cup)
  • 1 yellow bell pepper, thinly sliced (about 1 cup)
  • 1 yellow onion, thinly sliced (about 1 cup)
  • 6 garlic cloves, thinly sliced (about 2 tablespoons)
  • 1 pound plum tomatoes (about 5 medium tomatoes), seeded and coarsely chopped (about 2 cups)
  • 1/2 cup sherry vinegar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon piment d’Espelette, plus more for garnish

Instructions

  1. Pat chicken dry using paper towels. Sprinkle evenly with black pepper and 1 tablespoon salt. Place chicken, skin side down, in a 12-inch skillet over medium-high. Cook, undisturbed, until fat is rendered and chicken skin is golden brown and crisp, 12 to 14 minutes. Flip chicken. Add oil to skillet; continue cooking chicken, undisturbed, until a thermometer inserted into thickest portion of chicken registers 170°F, 8 to 10 minutes. Transfer chicken, skin side up, to a plate.
  2. Add bell peppers, onion, and garlic to skillet with chicken drippings; cook over medium-high, stirring occasionally, until softened and lightly browned, about 8 minutes. Add tomatoes; cook, stirring occasionally, until softened and liquid has evaporated, about 8 minutes. Remove from heat; stir in sherry vinegar, brown sugar, piment d’Espelette, and remaining 3/4 teaspoon salt. Transfer mixture to a blender; secure lid, and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth, about 1 minute.
  3. Pour vegetable puree into skillet, and bring to a simmer over medium. Cover and cook, stirring occasionally, until sauce thickens slightly, 6 to 8 minutes. Return chicken thighs to skillet, skin side up. Cook, uncovered, over medium-low until warmed through, about 5 minutes.
  4. Garnish chicken with additional black pepper and piment d’Espelette before serving.

Originally published at foodandwine.com. Reproduced for personal collection.

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