Denman Dines
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Skillet Chicken with Tomatoes & Peppers
An easy one-pan dinner.
4
servings
10m
prep
30m
cook
Ingredients
Ingredients
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2 lbs skin-on, bone-in chicken thighs
to taste Salt
2 tbsp olive oil
1 onion, diced
2 bell peppers, diced
8 cloves garlic, smashed
3/4 tsp red pepper flakes
1/4 cup sherry vinegar
1 tbsp honey
1 pint cherry tomatoes
1/4 cup chopped fresh basil or parsley
Instructions
Instructions
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1
Pat the chicken dry and season generously with salt.
2
Heat 1 tbsp oil in a large skillet over medium. Add the onions and cook until just starting to soften. Add the peppers and cook until just starting to soften. Add the garlic and pepper flakes and season with salt. Cook until the garlic is fragrant and the onions are beginning to brown. Move the cooked veggies to a plate.
3
Add the rest of the oil to the skillet. Put the chicken in skin-down and sear until golden brown. Turn and cook the other side until slightly brown. Pour out all but 1 tbsp fat from the pan.
4
Add 1/3 cup water to the skillet and stir to loosen any stuck bits. Stir in the sherry vinegar and honey. Cover, turn the heat down to medium-low, and cook until the meat is cooked through. Uncover, raise the heat to medium-high, and cook until the sauce is thickened.
5
Add the cherry tomatoes and cook until they begin to soften and burst. Return the onion-pepper mix to the skillet, stir, and cook, uncovered, until warmed through. Garnish with basil or parsley, if using.
