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Garlicky Chicken Thighs in Red Pepper Sauce

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Serves 4

  • by from Big Buy Cooking

The main flavors in this one-pan dish—roasted red peppers, thyme, garlic, and sherry vinegar—are quintessentially Spanish. Sear the thighs on the stovetop to crisp the skin and then finish them in the oven to cook evenly.

  • 2 Tbs. olive oil
  • 8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin
  • Kosher salt and freshly ground black pepper
  • 6 cloves garlic, smashed
  • 2 tsp. fresh thyme leaves
  • 1 cup lower-salt chicken broth
  • 3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups)
  • 1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups)
  • 1 Tbs. sherry vinegar
  • Crusty baguette for serving

Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large, oven-proof sauté pan over medium-high heat until it’s shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes.

Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven.

Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the baguette for soaking up the broth.

Serving Suggestions

Start the meal with a fresh Green Salad with Olives, Manchego & Romesco Sauce.

Photo: Maren Caruso



This was very good. I added some Turkish red pepper paste and a little hot smoked paprika which I thought deepened the flavour. Next time I will pour out the excess chicken fat after browning to reduce the oiliness. Having said that though, the sauce was delicious sopped up with some crusty bread.

This recipe has become one of our favorites and is made every couple weeks, and for friends. I swapped the Russet potatoes for Yukon Golds; their smooth texture was more appealing to us and they seem to cook better, I found the Russets were always a little under cooked. I have also started generously sprinkling some Cayenne and Picante Pimenton on the chicken to get an added smoky, spiciness which tastes fantastic and seeps into the sauce, which also gives it an appealing, deep reddish coloring.

I really liked this but I really love anything braised. It look a little longer than three minutes on med high heat to get the skin side brown but I also think that the additional pan frying made for a perfectly cook thigh in the oven. The sauce was good however I wish that this was served over whole wheat cous cous to sop up that awesomeness. The bread was good but just didn't cut it.

This is a good recipe to use when you want to have friends over on short notice. Have prepared it three times recently for different groups who have developed "refined" palates and each gave me exuberant thumbs up for the meal. I'm always prone to add a few ingredients to add spark and/or color to a meal, and did so with this recipe. Added about a cup of sauteed crimini mushrooms, two thinly sliced carrots, with half a teaspoon of crushed red pepper or a small jalapeno that was sauteed along with the onions, and the recipe develped both punch and additional flavor. Ramped up the chicken broth and potato by half a cup each as well. Found that it was necessary to cook the thighs a bit longer than the recipe called for in order to achieve the crispy skin that helps make the meal appealing and delectable.

This was average, not spectacular. My husband was more fond of it and would have given it a 4* rating.

I had doubts about this recipe, but tried it because of the overwhelmingly positive reviews. Though I followed the recipe to the letter, I found it just so-so -- decidedly lacking in flavor, despite the amount of garlic. Maybe it's just that because of the influx of so much Thai, Indian, and Mexican cooking over the past few years, my palate has been too accustomed to high-spice foods.

This recipe had great flavor and was easy. I only used 4 thighs (I didn't need 8) but left the remainder of the recipe the same. I'd double the potatoes/sauce if I were to make 8.

This is an AWESOME recipe! I make it all the time. The first time I used the thighs and though it was a bit too greasy, so now I use boneless, skinless chicken breasts and add more potatoes and it's just wonderful! My whole family loves it!! Yum! Yummm! Yummmz!!

Love this recipe. I have made it several times and my family loves it. I serve it over mashed potatoes. Perfect week night dinner.

Wow! This turned out much better than anticipated. I made it exactly as is except I doubled everything except the chicken. Lots of broth to soak up! Tons of flavor, I accidentally used dried thyme instead of fresh but it was still tasty.

This was so tasty and easy to prepare! I used sage instead of thyme because it's what I had on hand, and I did the whole thing on the stove top since my oven was out of commission. Still came out great - the sauce was delicious! I didn't find it too garlicky.

Wow, this is good. Though your house will smell like garlic for almost a week, this dish is really tasty. I substituted a sweet potato (and a little extra garlic!) I had on hand and it worked well, too. I wanted more of that good home-cooked sauce, so I'll work on that next time I make this dish.

This is a good, fast weeknight dinner-great combination of flavors. I cut the potato into too small a dice, and they fell apart a bit. Be careful-cut it into larger chunks. I also wish there was more potato-next time I will use two potatoes.

Great weeknight dinner - the sherry vinegar and garlic offer great flavor, and the chicken thighs turned out perfectly.

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