Ingredients
8
small chicken thighs with skin and bones (2 1/2 lb)
2
tbsp extra-virgin olive oil
3
red bell peppers, cut lengthwise into 1/3-inch-wide strips
2
garlic cloves, smashed and peeled
1/4
to 1/2 tsp dried hot red pepper flakes
Directions
1.
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.
2.
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.
3.
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.
Las-Vegas Restaurants
