Chicken with Sweet and Hot Red Peppers

1. 1

   Pat chicken dry and sprinkle with 1/2 teaspoon salt.

2. 2

   Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook chicken, skin sides down, until browned, about 5 minutes.

3. 3

   Turn chicken over and cook 2 minutes more, then transfer to a plate.

4. 4

   Pour off all but 2 tablespoons fat from skillet and cook bell peppers, onion, garlic, red pepper flakes (to taste), and remaining 1/4 teaspoon salt over moderate heat, stirring, until softened, about 10 minutes.

5. 5

   Add wine and boil 1 minute.

6. 6

   Nestle chicken, skin sides up, into pepper mixture and cook, covered, over moderate heat until cooked through, about 15 minutes.

7. 7

   Turn on broiler.

8. 8

   Remove lid from skillet and broil chicken 4 to 6 inches from heat until skin is crisp, about 1 1/2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.