Chicken with Sweet and Hot Red Peppers
(Pollo con Peperoni Dolce e Piccante)
Ingredients:
8 small chicken thighs with skin and bones (2 and 1/2 lbs)
3/4 teaspoon salt
2 tablespoons extra virgin olive oil
3 red bell peppers, cut lengthwise into 1/3-inch wide strips
1 onion, sliced
2 garlic cloves, smashed and peeled
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/4 cup dry white wine
Directions:
Pat chicken dry and sprinkle with 1/2 teaspoon salt.
Heat olive oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook chicken, skin sides down, until browned, about 5 minutes.
Turn chicken over and cook 2 minutes more, then transfer to a plate.
Pour off all but 2 tablespoons fat from skillet and cook bell peppers, onion, garlic, red pepper flakes (to taste), and remaining 1/4 teaspoon salt over moderate heat, stirring, until softened, about 10 minutes.
Add wine and boil 1 minute.
Nestle chicken, skin sides up, into pepper mixture and cook, covered, over moderate heat until cooked through, about 15 minutes.
Turn on broiler.
Remove lid from skillet and broil chicken 4 to 6 inches from heat until skin is crisp, about 1 and 1/2 minutes. Makes 4 servings.