This recipe in the New York Times called out to me, as I happened to have all these ingredients on hand. The sherry vinegar and honey create a nice balance with the peppers, and everything cooks in one large pan. Next time I will use a high sided pan like a Dutch oven to cut down on the splattering; although this flavorful meal was totally worth a bit of clean up. You could make this ahead and reheat; as my leftovers may even have been a bit better after a rest. Boneless thighs would work here, but lessen the cooking time. Some paprika or harissa on the chicken would add some color and flavor if you wished. I served this with toasted bread to soak up the juices; and rice would be great too.
Credit to Yewande Komolafe for another great recipe!
2 pounds skin-on bone-in chicken thighs (4 to 8 thighs)
Salt
2 Tbs. extra virgin olive oil, plus more for drizzling
1 small onion, diced
2 medium bell peppers (any color or mix of colors), diced
5 garlic cloves, smashed and peeled
1/2 to 3/4 tsp red pepper flakes
1/4 cup sherry vinegar
1 Tbs. honey
1 pint cherry tomatoes
1/4 cup chopped fresh basil or parsley (optional)
Pat the chicken dry and season generously with salt. Heat 1 Tbs. oil in a large skillet over medium. Add the onions and cook, stirring frequently until just starting to soften, 2 minutes. Add the peppers and cook until just beginning to soften, one minute. Add the garlic and red-pepper flakes and season lightly with salt. Cook, stirring, until the garlic is fragrant and the onions are beginning brown slightly, 2 minutes. Move the cooked vegetables to a plate.
Add 1 Tbs. oil to the skillet. Place the chicken skin side down and sear without moving until the skin is golden brown, 6 to 10 minutes. Turn the cook the other side until lightly browned, about 3 minutes. Pour out all but 1 Tbs. fat from the pan.
Add 1/2 cup water to the skillet (white wine would be nice here too!) and stir and scrape to loosen any stuck bits. Stir in the sherry vinegar and honey. Cover with a lid or foil, turn the heat down to medium-low and cook until the the meat is cooked through, about 8 minutes. Uncover, raise the heat to medium-high and cook until the sauce is thickened, 2 to 3 minutes.
Add tomatoes, cook until softened and some burst, 3 to 4 minutes. Smash some open if needed. Return the onion-pepper mixture to the skillet, stir to coat and warm though. Add salt if needed. Drizzle with olive oil and herbs. Serves 4.
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