I keep finding yet another good recipe in Jessica (Mrs. Jerry) Seinfeld’s book “Food Swings”. The first half of the book is called “Virtue” for times when your’e leaning light and healthy, and the second half is titled “Vice” for when you’re feeling more indulgent. Makes it easy to find what you’re looking for! This chicken dish is from Virtue, but is so tasty and delicious it could have been in Vice. Jessica shares that her family is always complaining that she makes too much chicken, but never when she serves this. It’s easy, cooks in one pan,and I found the peppery, vinegary sauce worth repeating as well. To lighten it further, I used skinless boneless thighs. (Although I bet that crispy chicken skin is worth every calorie.)
8 skin-on, bone-in chicken thighs (about 3 pounds total)
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 Tbs. extra-virgin olive oil
3 garlic cloves
5 mixed bell peppers (about 2 pounds)
1/4 cup white wine vinegar
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
Pat the chicken dry with paper towels and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
In a large skillet, heat the oil over medium-high heat. Add the chicken, skin side down, and cook for 10 to 12 minutes, until the skin is golden brown and crisp. Flip the chicken and cook for 2 minutes more (be careful of splattering.)
While the chicken cooks, chop the garlic and slice the bell peppers in 1/2-inch thick strips.
When the chicken has finished cooking, use tongs to transfer it to a plate. Pour off all but 2 tablespoons of the fat from the skillet. Return the skillet to medium heat. Add the bell peppers and cook, stirring and scraping up the brown bits from the bottom of the skillet,for 3 to 4 minutes, until the peppers begin to soften. Stir in the garlic and cook for 1 minute more.
Add the vinegar, oregano, red pepper flakes, and the remaining 1/2 tsp. salt and 1/4 tsp. black pepper. Add 1/2 cup of water and let it come to a boil. Nestle the chicken into the bell peppers and let everything simmer together for about 15 minutes, or until the chicken is cooked through (you can cut into the thickest part to make sure.) Add up to 1/4 cup water if the liquid cooks away before the chicken is done. Serve the chicken with the bell peppers and sauce. Serves 4
Note: Cooking time will be less if using skinless, boneless thighs.
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