Get ready to tantalize your taste buds with a dish that’s bursting with flavor and a touch of heat! Our Pan Braised Chicken and Hot Cherry Peppers is not just a meal; it's an experience that will transport you straight to the heart of Italy. Imagine succulent chicken thighs simmered to perfection, enveloped in a rich, spicy sauce that will have you coming back for seconds. Whether you're hosting a dinner party or simply looking to spice up your weeknight dinner, this recipe promises to impress and satisfy. So, roll up your sleeves and let’s dive into the delicious world of Italian cuisine!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in
- 1 cup hot cherry peppers, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat chicken thighs dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
- Heat olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until the oil shimmers and begins to smoke slightly.
- Carefully place chicken thighs skin-side down in the hot pan, allowing them to develop a golden-brown crispy skin, approximately 6-7 minutes without moving.
- Flip chicken thighs and cook for an additional 4-5 minutes on the other side to develop color and seal in juices.
- Remove chicken from pan and set aside on a plate, keeping warm.
- In the same pan, add sliced onions and cook until they become translucent and slightly caramelized, about 3-4 minutes.
- Add minced garlic and cook for an additional 30-45 seconds until fragrant, being careful not to burn.
- Add sliced hot cherry peppers to the pan and stir to combine with onions and garlic.
- Pour chicken broth into the pan, scraping up any browned bits from the bottom to incorporate maximum flavor.
- Return chicken thighs to the pan, nestling them into the liquid and pepper mixture.
- Reduce heat to low, cover the pan, and simmer for 25-30 minutes or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove lid, increase heat to medium-high, and let sauce reduce for an additional 5 minutes to concentrate flavors.
- Transfer chicken and pepper mixture to a serving platter, spooning the rich sauce over the top.
- Let rest for 5 minutes before serving to allow juices to redistribute throughout the meat.
Tips
- Bring the Chicken to Room Temperature: Allowing your chicken thighs to sit out for about 30 minutes before cooking helps them cook evenly, resulting in a perfectly tender and juicy dish.
- Pat Dry for Crispiness: Make sure to dry the chicken thighs well with paper towels before seasoning. This step is crucial for achieving that golden-brown crispy skin.
- Don’t Rush the Searing: When placing the chicken in the pan, resist the urge to move it around. Letting it sear undisturbed for 6-7 minutes will create a beautifully crispy skin.
- Scrape the Pan: After sautéing the onions and garlic, be sure to scrape up any browned bits from the bottom of the pan when adding the chicken broth. These bits are packed with flavor and will enhance your sauce.
- Check for Doneness: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C). This guarantees it's safe to eat while remaining juicy and tender.
- Let It Rest: After cooking, let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, making every bite deliciously moist.
- Serve with a Side: Pair this dish with crusty bread or over a bed of creamy polenta to soak up the flavorful sauce—your taste buds will thank you!
Nutrition Facts
Calories: 310kcal
Carbohydrates: 6g
Protein: 22g
Fat: 21g
Saturated Fat: 5g
Cholesterol: 80mg
