Friday, March 9, 2012

Chicken & Red Peppers

6 chicken thighs with skin and bones
3/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 red bell 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 and fresh ground pepper.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook chicken, skin sides down, until browned, about 5 minutes. Turn chicken over and cook 5 minutes more, then transfer to a plate.
Pour off all but 2 tablespoons fat from skillet and cook bell peppers, onion, garlic, red pepper flakes (to taste), and remaining 1/4 teaspoon salt over moderate heat, stirring, until softened, about 10 minutes. Add wine and boil 1 minute. Nestle 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 chicken 4 to 6 inches from heat until skin is crisp, about 1 1/2 minutes

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