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Chicken W/Sweet & Hot Red Peppers
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    Chicken W/Sweet & 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 red bell peppers, cut lengthwise into 1/3-inch-wide strips
  • 1 onion, sliced
  • 4 garlic cloves, smashed and peeled
  • 1/4 teaspoon dried hot red pepper flakes -- (1/4 to 1)
  • 1/4 cup dry white wine
  • Pat chicken dry and sprinkle with 1/2 teaspoon salt. 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 2 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.

    Makes 4 servings.

    From:  Gourmet Magazineicon
    Posted By: Epicurious.com
    Post Date:   March 2003

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