Subj : NYT E-Z Dinner - 67
To   : All
From : Dave Drum
Date : Wed Jan 31 2024 18:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Chicken Thighs w/Peppers, Capers & Olives
 Categories: Poultry, Vegetables, Herbs, Chilies, Citrus
      Yield: 6 servings
 
MMMMM--------------------------CHICKEN-------------------------------
      6 lg Bone-in, skin-on chicken
           - thighs
           Salt & black pepper
      2 cl Garlic; grated or minced
      2 lg Sprigs rosemary; very rough
           - chopped
        pn Red-pepper flakes
      1 sm Lemon; grated zest and
           - juice
      4 tb Extra-virgin olive oil

MMMMM--------------------------PEPPERS-------------------------------
      2 tb Extra-virgin olive oil
      2 md Red onions; in 1/4" half
           - moons
      6    Bell peppers; assorted
           - colors, sliced 3/8"
           - lengthwise
           Salt & black pepper
      3 cl Garlic; grated or minced
        pn Red-pepper flakes
    1/2 c  Green olives
    1/2 c  Black olives
      2 tb Red wine vinegar
      1 tb Capers; rough chopped
        pn Dried oregano
 
  START THE CHICKEN: Pat chicken dry and place in a large
  bowl. Season well with salt and pepper. Add garlic,
  rosemary, red-pepper flakes, lemon zest and juice. Add 1
  tablespoon olive oil and toss the thighs to coat, using
  hands to smear the mixture evenly over the chicken. Let
  marinate for 1 hour at room temperature, or, if time
  permits, overnight in the refrigerator.
  
  MAKE THE PEPPERS: Put 2 tablespoons olive oil in a
  large, wide skillet with a lid over medium-high heat.
  When oil begins to look wavy, add onions and stir to
  coat. When the onions begin to soften (don’t let them
  brown), add peppers and stir to combine. Season well
  with salt and pepper, and add garlic and red-pepper
  flakes. Stir to incorporate and reduce heat to medium.
  Cover, leaving the lid ajar.
  
  Cook mixture for about 15 minutes, stirring frequently,
  until completely soft. Add olives, vinegar and capers,
  and cook for a few minutes more, just to meld the
  flavors. Taste and adjust seasoning. Sprinkle with
  oregano. Set aside. Serve warm or at room temperature.
  
  COOK THE CHICKEN: Place a large cast iron or
  heavy-bottomed skillet over high heat. Add remaining 3
  tablespoons olive oil. When oil is wavy, add chicken
  thighs, skin-side down. Shake the pan to make sure the
  chicken isn’t sticking.
  
  Lower the heat to medium. Place a piece of parchment or
  aluminum foil on top of chicken and set another skillet
  on top. Add some weight - a brick or canned goods, for
  example - to the top skillet. Set heat to low and cook
  for 20 minutes, checking occasionally to be sure chicken
  isn’t sticking, until the skin side is beautifully
  browned.
  
  Turn thighs over and cook for 10 minutes more, until
  thighs are cooked through. (To test, pierce the chicken
  with a paring knife. The juices should run clear.) If
  you wish, turn the thighs skin-side down again and let
  crisp for a few more minutes.
  
  Serve 1 thigh and a large spoonful of stewed peppers to
  each guest. Leftover peppers, if any remain, will keep
  in an airtight container in the refrigerator for up to a
  week.
  
  By: David Tanis
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Why put liquefied processed cheese-food product into a hairspray can?
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