Originally aired November 5, 2010
- 3 red mild peppers such as frying peppers or bell peppers
- 5-6 tablespoons EVOO - Extra Virgin Olive Oil
- 8 trimmed up pieces boneless, skinless chicken thigh or 4 pieces of breast, halved across, around 2 2 1/4 pounds of meat
- Salt and pepper
- Flour, for dredging
- 1 medium red onion, thinly sliced
- 4 large cloves garlic, thinly sliced
- 3-4 sprigs rosemary, stripped and chopped
- About 2 tablespoons fresh thyme, chopped
- 1 rounded tablespoon tomato paste
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 3-4 Italian pickled hot cherry peppers, seeded and sliced or finely chopped, plus a splash of pickling juice
- 1 lemon
- 2 tablespoons butter
- Crusty ciabatta bread, warmed and torn
Char peppers under hot broiler or over open flames on stovetop, cool in covered bowl to handle. Halve lengthwise and seed then slice the sweet, smoky peppers and reserve.
In a large skillet, heat about 1/4 cup EVOO, 4 turns of the pan, over medium-high heat, season chicken with salt and pepper and dredge in flour, brown on both sides to deep golden and remove to plate. Brown the chicken in 2 batches if necessary to keep from crowding pan.
After browning the chicken add another turn or 2 of EVOO to the pan, add onions, garlic, rosemary and thyme, season with salt and pepper and soften. Then stir in tomato paste until fragrant. Add wine and stir, then add stock, stir and add hot peppers plus a splash of their juice. Thicken sauce 5-6 minutes then stir in juice of 1 lemon, swirl in butter and whisk to combine. Slide the chicken back into the pot, heat through, 2-3 minutes more. Serve with crusty bread for mopping and sopping.