• NYT E-Z Dinner - 67

    From Dave Drum@1:3634/12 to All on Wed Jan 31 18:26:00 2024
    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

    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

    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

    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

    By: David Tanis

    Yield: 6 servings

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

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