-
1
1.
-
2
Preheat oven to 350 degrees F.
-
3
2.
-
4
Cut chicken meat off of the bone, leaving the skin attached.
-
5
Reserve the bones.
-
6
Season everything with kosher salt and black pepper.
-
7
Set aside.
-
8
3.
-
9
Heat a Dutch oven on the stove top over medium-high heat.
-
10
Add olive oil.
-
11
4.
-
12
Put the flour into a shallow bowl.
-
13
Dredge chicken and the bones in the flour and shake off excess.
-
14
Add the chicken into the pan, skin side down.
-
15
Add the bones as well.
-
16
Cook without disturbing for 5 minutes or until browned on the bottom side.
-
17
Reduce heat to medium, turn over the chicken and bones and cook for another 5 minutes to brown the skinless side.
-
18
5.
-
19
Drop the smashed garlic around and between the chicken and cook, stirring to keep the garlic from burning, for 1 minute.
-
20
6.
-
21
Add the halved cherry peppers and cook for another 2 minutes.
-
22
Remove the pan from the heat and add the wine and stock.
-
23
Stir carefully to loosen any bits stuck to the bottom of the pan (the liquid should be between 1/2 and 3/4 of the way up the sides of the chicken).
-
24
Return pan to heat and bring to a simmer then toss the sweet pepper slices on top of the chicken.
-
25
Sprinkle with dried oregano, cover and braise in the oven for 30 minutes.
-
26
7.
-
27
Then remove it from the oven.
-
28
Transfer the Dutch oven to the stove top, uncover it and set over medium-high heat.
-
29
Remove the chicken and peppers to a serving platter, dispose of the bones and bring the liquid to a simmer until reduced by 13.
-
30
Whisk 2 tablespoons of butter into the pan to smooth out and enrich the sauce.
-
31
Serve the chicken on a bed of the braised peppers with the sauce poured over the top.
-
32
A nest of angel hair pasta dressed simply with some of its cooking water, olive oil, kosher salt and freshly ground black pepper is perfect alongside of the chicken.
