Main Dishesbonappetit5.0
Chicken With Schmaltzy Red Pepper Vinaigrette
Rendered chicken fat forms a flavorful base for the pan sauce that doubles as a punchy, tangy vinaigrette in this one-pan dinner.
👥 2 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●oven
- ●cutting board
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 400°. Pat 2 skin-on, bone-in chicken breasts dry with paper towels, then sprinkle all over with 1 tsp. freshly ground black pepper and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Heat 2 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium-high. Arrange chicken, skin side down, in pan and cook until skin is golden, about ⏱️ 4 minutes. Turn chicken over and add 2 medium red bell peppers, ribs and seeds removed, cut into irregular 1½" pieces, and 4 garlic cloves, coarsely chopped, to pan. Cook, stirring occasionally, until peppers and garlic are starting to soften and garlic is golden, about ⏱️ 3 minutes. Sprinkle remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt over.
. freshly ground black pepper1 tsp. extra-virgin olive oil2 Tbspmedium red bell peppers, ribs and seeds removed, cut into irregular 1½" pieces2
2
Transfer skillet to oven and bake chicken until cooked through and skin is golden brown (an instant-read thermometer inserted into the thickest part of breasts should register 150°), 20–⏱️ 25 minutes. Transfer bell peppers to plates and chicken to a cutting board, leaving fat behind; reserve skillet. Let chicken rest 5–⏱️ 10 minutes.
3
Meanwhile, heat reserved skillet over medium. Cook 1 medium shallot, finely chopped, stirring often, until softened and fragrant, about ⏱️ 1 minute. Add ½ cup low-sodium chicken broth, ¼ cup pickled hot cherry pepper brine, and 1 tsp. honey; bring to a simmer, stirring and scraping up browned bits with a wooden spoon. Cook, stirring occasionally, until liquid is reduced by one-third, about ⏱️ 3 minutes. Remove from heat and stir in ¼ cup finely chopped pickled hot cherry peppers.
medium shallot, finely chopped1. honey1 tsp
4
Cut chicken meat from bones and slice 1" thick; discard bones. Transfer chicken to plates. Drizzle dressing over chicken and bell peppers; top with parsley leaves with tender stems.
Parsley leaves with tender stems (for serving)
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