One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".


Saturday, May 21, 2011

Garlicky Chicken in Red Pepper Sauce

This is another recipe I received in an email from Fine Cooking in their "Make It Tonight" series. It looked really easy, sounded really delicious.  And it was.  Both easy and delicious.  The chicken was so tender and juicy.  The sauce was so flavorful.  And it all came together so quickly.  I love that!  I didn't have fresh thyme on hand, so I substituted about 3/4 teaspoon of dried French thyme.  One other thing - the next time I make this, I will add more potatoes (at least one more, but probably two). Make sure to have a crusty baguette on hand to sop up that amazing sauce. A little starter salad would be a nice addition to round out the meal.

Garlicky Chicken in Red Pepper Sauce
Serves 4

2 Tbs. olive oil
8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin
Kosher salt and freshly ground black pepper
6 cloves garlic, smashed
2 tsp. fresh thyme leaves
1 cup lower-salt chicken broth
3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups)
1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups)
1 Tbs. sherry vinegar
Crusty baguette for serving

Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large, oven-proof sauté pan over medium-high heat until it’s shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes. Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven.

Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes.


Source: Fine Cooking

10 comments:

La Table De Nana said...

It sounds lovely Lori..thank you

Cathy said...

Mmmm, what a yummy recipe. Chicken thighs are my favorite part of the chicken because they absorb flavor so well. I've bookmarked this one, Ann. Thanks.

Thibeault's Table said...

Great photo. Looks delicious.

Ann

MaryBeth said...

We love chicken in our house and with more the garlic the better...love this dish!

Kate said...

Sounds delicious, Lori.

Anonymous said...

I made this the other night, it was delicious. Thanks for posting!

Linda said...

This looks fabulous Lori!

retriever said...

Hello again from Belgium,
Humm looks delicious, nice blog recipes and foto
Have a nice week end.

chuckcotton said...

this looks great. I love red peppers. cheers

Anonymous said...

I finally got around to making this.

It was delicious, real easy and will
definitely make this again.


Denise Lamb

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