Garlic Chicken Thighs in Red Pepper Sauce

  I was looking for a chicken dish to make and saw this recipe.  Looked straight forward and easy and prep time was minimal (i'm all about saving time these days.    Also, how can one go wrong with roasted red peppers, garlic and chicken?    Total time, about an hour.  15 minutes prep, 45 minutes cooking.

Software:

• Chicken thighs (~ 3 pounds), Empire Kosher chicken if available
• 3 roasted red peppers (from jar, cut into 1" thick pieces)
• 1 medium potatoe (cut into 1/4" cubes)
• 1 cup chicken broth
• 6 garlic cloves smashed
• 2 tsp thyme.
• 1 tbs sherry
• 2 tbs olive oil
• ...and of course, salt and pepper.

I mention once again Empire Kosher chicken because I really believe it's the best tasting chicken.  Alas, the store I went to didn't have it in chicken thighs, so I went with the next best thing which was the organically raised store brand.

Turn the oven on to 425, next add salt and pepper to both sides of the chicken.  Leave those and in a large pan (make sure it's oven proof), heat up the olive oil.  When it just begins to smoke, add the chicken, skin side down for about 3 minutes.  You want to have the skin get a good browning on it.

Flip the chicken over and cook the other side for about a minute.  Once that's done, remove the chicken from the pan and onto a plate.

In the remaining oil, add the garlic and thyme and cook until the garlic is lightly browned, about 3 minutes.

Add the potatoes, red peppers, and chicken broth and sherry vinegar to the pan and heat until it starts to boil. 

Turn off the heat, add the chicken skin side up then transfer to the oven uncovered for about 35 minutes.  The potatoes should be tender.  Serve with some nice crusty french bread and you have a great meal.