Pollo Pepperazzi (Chicken and Peppers)

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   1.

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   Preheat oven to 350 degrees F.

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   2.

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   Cut chicken meat off of the bone, leaving the skin attached.

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   Reserve the bones.

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   Season everything with kosher salt and black pepper.

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   Set aside.

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   3.

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   Heat a Dutch oven on the stove top over medium-high heat.

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    Add olive oil.

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    4.

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    Put the flour into a shallow bowl.

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    Dredge chicken and the bones in the flour and shake off excess.

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    Add the chicken into the pan, skin side down.

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    Add the bones as well.

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    Cook without disturbing for 5 minutes or until browned on the bottom side.

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    Reduce heat to medium, turn over the chicken and bones and cook for another 5 minutes to brown the skinless side.

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    5.

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    Drop the smashed garlic around and between the chicken and cook, stirring to keep the garlic from burning, for 1 minute.

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    6.

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    Add the halved cherry peppers and cook for another 2 minutes.

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    Remove the pan from the heat and add the wine and stock.

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    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).

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    Return pan to heat and bring to a simmer then toss the sweet pepper slices on top of the chicken.

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    Sprinkle with dried oregano, cover and braise in the oven for 30 minutes.

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    7.

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    Then remove it from the oven.

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    Transfer the Dutch oven to the stove top, uncover it and set over medium-high heat.

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    Remove the chicken and peppers to a serving platter, dispose of the bones and bring the liquid to a simmer until reduced by 13.

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    Whisk 2 tablespoons of butter into the pan to smooth out and enrich the sauce.

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    Serve the chicken on a bed of the braised peppers with the sauce poured over the top.

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    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.

* Per serving · 4 servings · Values may vary.