CHICKEN THIGHS WITH SPICY TOMATO-PEPPER SAUCE

CHICKEN THIGHS WITH SPICY TOMATO-PEPPER SAUCE image

Categories Chicken

Yield 10

Number Of Ingredients 12

1/2 cup extra-virgin olive oil
1 small onions, thinly sliced
1 red bell peppers, thinly sliced
1 yellow bell peppers, thinly sliced
6 medium garlic cloves, thinly sliced (1/2 cup)
1 pounds plum tomatoes, seeded and coarsely chopped
Kosher salt
hot paprika
10 Chicken thighs (about 8 pounds)
Fresh ground pepper
1/4 cup light brown sugar
1/2 cup sherry vinegar

Steps:

1. In very large ovenproof skillet, heat 1/4 cup olive oil. Add onions, peppers and garlic and cook over moderately high heat, stirring occaisionally until softened and lightly browned, about 10 min. Add tomatoes and cook until softened and all the liquid has evaporated, about 10 min. longer. 2. Transfer vegetables to blender and puree until smooth. Season with salt and paprika. 3. Wash and dry skillet. Heat 1/4 cup olive oil. Season the chicken with salt and pepper and place in skillet skin side down. Cook over moderately high heat, turning once, until the chicken is golden brown, about 12 minutes. Transfer the chicken to a platter and pour off the fat. 4. Add brown sugar to skillet and cook over high heat, whisking constantly, until melted, about 1 minute. Off the heat, carefully whisk in the vinegar, turn away to avoid the fumes. Cook over moderate heat, whisking and scraaping up any browned bits fromthe bottom of the skillet, until thick and syrupy, about 1 min. Add the vegetable puree and bring to a boil. Return the chicken thighs to the skillet, skin side up and cover the skillet and simmer the chicken over low heat until cooked through, 12 minutes. 5. Preheat the broiler and position the rack 8 inches from the heat. Uncover the chicken and broil until the skin is lightly browned and crisp, about 2 minutes. Transfer to a platter and spoon the sauce on top and serve.