Skillet Chicken With Peppers and Tomatoes
By Yewande Komolafe · 40 minutes · 4 servings
A recipe by Yewande Komolafe from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 10 minutes
- 🍳 Cook time: 30 minutes
- ⏱️ Total time: 40 minutes
- 🍽️ Servings: 4
Ingredients
- 2 pounds skin-on, bone-in chicken thighs (4 to 8 thighs)
- Salt
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 small onion, diced
- 2 medium bell peppers (any color or a mix of colors), diced
- 5 garlic cloves, smashed and peeled
- ½ to ¾ teaspoon red-pepper flakes
- ¼ cup sherry vinegar
- 1 tablespoon honey
- 1 pint cherry tomatoes
- ¼ cup chopped fresh basil or parsley (optional)
Directions
- Pat the chicken dry and season generously with salt.
- Heat 1 tablespoon oil in a large skillet over medium. Add the onions and cook, stirring frequently until just starting to soften, 2 minutes. Add the peppers and cook until just beginning to soften, 1 minute. Add the garlic and red-pepper flakes and season lightly with salt. Cook, stirring, until the garlic is fragrant and the onions are beginning to brown slightly, 2 minutes. Move the cooked vegetables to a plate.
- Add 1 tablespoon oil to the skillet. Place the chicken skin-side down and sear without moving until the skin is golden brown, 6 to 10 minutes. Turn and cook the other side until lightly browned, about 3 minutes. Pour out all but 1 tablespoon fat from the pan.
- Add ½ cup water to the skillet and stir and scrape to loosen any stuck bits. Stir in the sherry vinegar and honey. Cover with a lid or foil, turn the heat down to medium-low and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to medium-high and cook until the sauce is thickened, 2 to 3 minutes.
- Add the cherry tomatoes and cook until they begin to soften and burst, 3 to 4 minutes, smashing open if needed. Return the onion-pepper mixture to the skillet, stir to coat in the pan sauce and cook, uncovered, until warmed through. Taste and add more salt if needed and remove from heat. Drizzle more olive oil over the top and garnish with a shower of basil or parsley, if using.
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