Ciao'd after Tim Duncan elegantly retired from the Spurs. No text. No Tweet.
A bevy of red peppers can’t go unnoticed. At once loudly gorgeous and gratifyingly utilitarian, they beckon me to turn to them from the green lettuces and yellow squash I am admiring among the farmers market stalls. Red bell peppers. Dew-moistened in the cool morning and engorged by the brilliant mid-day sun. How can I – anyone – turn away? Red bell peppers. They rest in the white porcelain bowl on my kitchen counter and catch my eye as I go about my day. How can I not smile? They generously flavor and vibrantly color the chicken (or the beef or the fish) that I will prepare tonight. I smile again.
CHICKEN WITH ROASTED RED BELL PEPPERS
The roasted red bell peppers almost caramelize in the pan, lending a smoky sweetness to this dish. Feel free to use bottled roasted red bell peppers (the best you can find) rather than roasting your own.
4 bone-in chicken thighs
4 bone-in chicken legs
2 tablespoons dried oregano
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 garlic cloves, lightly crushed
¾ cup dry white wine
2 cups roasted red peppers, cut into strips
Fresh flat-leaf (Italian) parsley, minced, for serving
Season the chicken with the dried oregano, salt, and pepper.
In a large skillet over medium-high heat, heat the olive oil and garlic and cook until the garlic has turned brown, then remove and discard it.
Add the chicken, skin-side up, and cook, turning frequently, until golden brown, about 20 minutes. Pour in the wine and cook until it evaporates, 5 to 7 minutes. Stir in the bell pepper strips and simmer over medium heat, stirring occasionally, until the chicken is cooked through, about 20 minutes more. Transfer the chicken to individual plates or a platter. Sprinkle with the minced parsley.