-
1
In a very large ovenproof skillet, heat 1/2 cup plus 2 tablespoons of the olive oil.
-
2
Add the onions, bell peppers and garlic and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 10 minutes.
-
3
Add the tomatoes and cook until softened and all of the liquid has evaporated, about 10 minutes longer.
-
4
Transfer the vegetables to a blender and puree until smooth.
-
5
Season the vegetable puree with salt and Piment d'Espelette.
-
6
Wash and dry the skillet.
-
7
Heat 3 tablespoons of the oil in each of 2 very large ovenproof skillets.
-
8
Season the chicken with salt and pepper.
-
9
Add 10 of the thighs to each skillet, skin side down.
-
10
Cook over moderately high heat, turning once, until the chicken is golden brown, about 12 minutes.
-
11
Remove from the heat.
-
12
Transfer the chicken to a platter and pour off the fat in the skillets.
-
13
Add 1/4 cup of the brown sugar to 1 of the skillets and cook over high heat, whisking constantly, until melted, about 1 minute.
-
14
Off the heat, carefully whisk in 1/2 cup of the vinegar; turn away to avoid the fumes.
-
15
Cook over moderate heat, whisking and scraping up any browned bits from the bottom of the skillet, until thick and syrupy, about 1 minute.
-
16
Add half of the vegetable puree and bring to a boil.
-
17
Return 10 of the chicken thighs to the skillet, skin side up.
-
18
Repeat with the second skillet and the remaining 1/4 cup sugar, 1/2 cup of vinegar, puree and chicken thighs.
-
19
Cover both skillets and simmer the chicken over low heat until cooked through, about 12 minutes.
-
20
Preheat the broiler and position a rack 8 inches from the heat.
-
21
Uncover the skillets and broil the chicken until the skin is lightly browned and crisp, about 2 minutes.
-
22
Transfer the chicken to a platter, spoon the sauce on top and serve.
