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 Peperonata
5 chicken thighs - bone in with skin3 teaspoons kosher salt, divided
1 teaspoon black pepper, or to preference
6 large mild banana peppers, sliced into rings, about 1 1/2 cups sliced
6 large mild banana peppers, sliced into rings, about 1 1/2 cups sliced
1 large Spanish or Vidalia onion, sliced vertically, about 1 cup sliced
1 tablespoon oil
1 tablespoon butter
2 tablespoons honey
Season the chicken thighs with 2 teaspoons 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 10-12 minutes.
1 tablespoon oil
1 tablespoon butter
2 tablespoons honey
Season the chicken thighs with 2 teaspoons 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 10-12 minutes.
Scatter the sliced pepper rings and sliced onions into the pan with the chicken. Season the peppers and onions with 1 teaspoon of salt. Continue to cook the chicken, still on side one, and the peppers/onions for 7-8 minutes, moving the peppers/onions around to cook evenly. Once the peppers/onions have softened and cooked down, move them to one side of the pan. Turn the chicken thighs to cook on side 2, redistributing the peppers/onions around the chicken. 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* and the peppers/onions are soft and slightly browned.
Add the tablespoon of butter to the pan. Drizzle the honey over the chicken and peppers/onions. Stir the peppers and onions through the sauce that has formed in the pan, flipping the chicken to coat with sauce. Remove the chicken, peppers and onions 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.
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