Garlicky Chicken Thighs in Red Pepper Sauce

Garlicky Chicken Thighs in Red Pepper Sauce
Photo by Maren Caruso


  • 1 Tbs. sherry vinegar
  • 1 cup lower-salt chicken broth
  • 1 medium russet potato, peeled and cut into ¾-inch dice (1-½ cups)
  • Crusty baguette for serving
  • 6 cloves garlic, smashed
  • 2 tsp. fresh thyme leaves
  • 8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin
  • + 3 more ingredients
    • Kosher salt and freshly ground black pepper
    • 3 jarred roasted red peppers, drained and cut into 1-inch strips (1-½ cups)
    • 2 Tbs. olive oil

Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large, oven-proof sauté pan over medium-high heat until it’s shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium...

View full recipe at Fine Cooking


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