Crispy Chicken with Stewed Sweet Peppers
Easy to prepare, this crispy chicken with stewed sweet peppers is one of those perfect weeknight recipes.
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Servings: 4
Calories: 607kcal
Equipment
- Ovenproof Braising Pot or Wide Skillet
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon black pepper (plus more to taste)
- 1 tablespoon extra virgin olive oil
- 2 leeks (white and light green parts only; halved lengthwise, thoroughly rinsed, and thinly sliced into half-moons)
- 6 cloves garlic (peeled and minced)
- 1 pound mini sweet peppers (trimmed, seeded, and sliced into rounds)
- 2 tablespoons sweet paprika
- 1½ teaspoons smoked paprika
- ½ teaspoon cayenne powder (optional)
- 2 tablespoons flour
- 2 cups chicken stock
- 14.5- ounce can crushed tomatoes
- 1 teaspoon granulated sugar (plus more to taste)
Instructions
Brown the chicken:
- Preheat the oven to 425ºF.
- Pat the chicken dry and season all over with 2 teaspoons kosher salt and 1 teaspoon black pepper. Set aside.
- In an oven-proof wide skillet or braising pot, heat 1 tablespoon of extra virgin olive oil over medium-high heat until very hot.
- Add the chicken, skin-side down and cook for 5 minutes until well-browned and crispy. Flip and cook for 2 to 3 minutes more. Transfer the chicken to a plate and drain off all but 1 tablespoon of chicken fat from the pot. Return the skillet to medium heat.
Sauté the aromatics:
- Add the leeks and the peppers to the skillet and cook, stirring often, for 5 to 6 minutes or they soften. Add the garlic and cook for 1 minute until fragrant.
- Reduce the heat to medium-low. Sprinkle 2 tablespoons sweet paprika, 1½ teaspoons smoked paprika, and ½ teaspoon cayenne powder over the vegetables and toss to coat.
Prepare the sauce:
- Sprinkle the flour over the vegetables and stir to coat. If the pot seems dry, add a teaspoon or two of the reserved chicken fat. Cook for 1 minute until the paprika begins to deepen in color, being careful not to burn the spices.
- Slowly stir in the chicken stock until completely smooth. Bring to a boil and add the crushed tomatoes. Turn off the heat. Add 1 teaspoon of sugar. Taste and season with salt and pepper.
Roast the chicken:
- Nestle the chicken into the sauce. Transfer to the oven and roast for 25 to 30 minutes or until an instant-read thermometer reaches 165ºF when inserted into the deepest part of the thigh. Remove from the oven.
To serve:
- Scatter minced parsley over the chicken. Serve with cooked pearl couscous, rice, or egg noodles and a lemon wedge. Enjoy!
Nutrition
Calories: 607kcal | Carbohydrates: 33g | Protein: 39g | Fat: 38g | Sodium: 2082mg | Fiber: 8g | Sugar: 13g | Vitamin C: 177mg
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