Peperonata is a rustic Italian dish of cooked peppers served as an accompaniment to meat or fish. It can be made with a blend of different types of peppers, cooked with garlic, onions and/or tomatoes or even eggplant. Here I took one type of pepper and cooked it with chicken thighs, finished with butter and honey. The honey softens the heat of the peppers, commingling with the chicken juices and a touch of butter. Serve this simple weeknight dinner with a fresh tomato salad or a mix of greens and cucumbers with a light vinaigrette. A complete meal in roughly 30 minutes.
Chicken Thigh Peperonata5 chicken thighs - bone in with skin
6 large mild banana peppers, sliced into rings
1 tablespoon oil
1 tablespoon butter
2 tablespoons honey
ground black pepper
Season the chicken thighs with kosher salt and black pepper. Working with a large skillet over medium high heat, add the tablespoon of oil to the pan; place the chicken into the hot pan, skin-side down. Cook the thighs on one side for roughly 10 minutes. Slice the peppers into rings; scatter the pepper rings into the pan with the chicken. Season the pepper rings with salt. Continue to cook the chicken, still on side one, and the peppers for 5-7 minutes, moving the peppers around to cook evenly. Once the peppers have softened and cooked down, move them to one side of the pan. Turn the chicken thighs to cook on side 2. Side one should be nicely browned at this time. If not, allow to cook a few minutes longer. Once you have turned to side 2, cook for about 5 minutes until thoroughly cooked through.* Add the tablespoon of butter to the peppers. Drizzle the honey over the chicken and peppers. Stir the peppers through the sauce that has formed in the pan. Remove the chicken and peppers from the pan to a serving platter. Pour the sauce over the chicken. Serve hot or room temperature with a fresh tomato salad.
*Chicken should be cooked to an internal temperature of 165 degrees.