MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Chicken Thighs w/Peppers, Capers & Olives
Categories: Poultry, Vegetables, Herbs, Chilies, Citrus
Yield: 6 servings

MMMMM--------------------------CHICKEN-------------------------------
6 lg Bone-in, skin-on chicken
- thighs
Salt & black pepper
2 cl Garlic; grated or minced
2 lg Sprigs rosemary; very rough
- chopped
pn Red-pepper flakes
1 sm Lemon; grated zest and
- juice
4 tb Extra-virgin olive oil

MMMMM--------------------------PEPPERS-------------------------------
2 tb Extra-virgin olive oil
2 md Red onions; in 1/4" half
- moons
6 Bell peppers; assorted
- colors, sliced 3/8"
- lengthwise
Salt & black pepper
3 cl Garlic; grated or minced
pn Red-pepper flakes
1/2 c Green olives
1/2 c Black olives
2 tb Red wine vinegar
1 tb Capers; rough chopped
pn Dried oregano

START THE CHICKEN: Pat chicken dry and place in a large
bowl. Season well with salt and pepper. Add garlic,
rosemary, red-pepper flakes, lemon zest and juice. Add 1
tablespoon olive oil and toss the thighs to coat, using
hands to smear the mixture evenly over the chicken. Let
marinate for 1 hour at room temperature, or, if time
permits, overnight in the refrigerator.

MAKE THE PEPPERS: Put 2 tablespoons olive oil in a
large, wide skillet with a lid over medium-high heat.
When oil begins to look wavy, add onions and stir to
coat. When the onions begin to soften (don’t let them
brown), add peppers and stir to combine. Season well
with salt and pepper, and add garlic and red-pepper
flakes. Stir to incorporate and reduce heat to medium.
Cover, leaving the lid ajar.

Cook mixture for about 15 minutes, stirring frequently,
until completely soft. Add olives, vinegar and capers,
and cook for a few minutes more, just to meld the
flavors. Taste and adjust seasoning. Sprinkle with
oregano. Set aside. Serve warm or at room temperature.

COOK THE CHICKEN: Place a large cast iron or
heavy-bottomed skillet over high heat. Add remaining 3
tablespoons olive oil. When oil is wavy, add chicken
thighs, skin-side down. Shake the pan to make sure the
chicken isn’t sticking.

Lower the heat to medium. Place a piece of parchment or
aluminum foil on top of chicken and set another skillet
on top. Add some weight - a brick or canned goods, for
example - to the top skillet. Set heat to low and cook
for 20 minutes, checking occasionally to be sure chicken
isn’t sticking, until the skin side is beautifully
browned.

Turn thighs over and cook for 10 minutes more, until
thighs are cooked through. (To test, pierce the chicken
with a paring knife. The juices should run clear.) If
you wish, turn the thighs skin-side down again and let
crisp for a few more minutes.

Serve 1 thigh and a large spoonful of stewed peppers to
each guest. Leftover peppers, if any remain, will keep
in an airtight container in the refrigerator for up to a
week.

By: David Tanis

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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