Chicken Under a Brick with Pickled Peppers


  • 5 peppadew or other small pickled, slightly spicy peppers, thinly sliced
  • ½ lemon
  • ¼ cup rose or white wine
  • 1 garlic clove, smashed, skin left on
  • 2 sprigs sage
  • 3 sprigs marjoram, thyme, or rosemary
  • 2 tablespoons olive oil
  • + 2 more ingredients
    • Kosher salt
    • 2 chicken thighs and drumsticks, still attached

An hour before cooking, season the chicken on all sides with salt. Place in the refrigerator for 1 hour. Pat the chicken dry. Place a medium cast iron skillet over medium high heat. When a drop of water sizzles in the pan, add the oil. Then the herbs, garlic clove, and chicken pieces, skin-side d...

View full recipe at SpringPad


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