Chicken Pimientos with Hot Cherry Peppers

Chicken Pimientos with Hot Cherry Peppers

Course: Main Course, Main Dish

Cuisine: Spanish

Prep Time: 5

Cook Time: 20

Servings: people

Calories: 454kcal

Author: Edyta

This recipe for Chicken Pimientos with Lemon and Hot Cherry Peppers is a delicious, weeknight-friendly version of the classic Spanish chicken recipe. Serve with potatoes and a glass of Rioja!

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Ingredients

4 chicken thighs bone in, with skin
1.5 Tbsp. olive oil
2 cloves garlic minced
1 Tbsp. lemon juice freshly squeezed
1/4 cup dry white wine
2 cherry bomb hot peppers seeded or 6-7 slices
2 Tbsp. unsalted butter
3/4 cup chicken stock (or 1 Tbsp. Better than Bouillon + 3/4 cup water)
Salt and pepper

Instructions

Preheat oven to 450°F.
Season chicken thighs with salt and pepper on both sides.
In a large frying pan, heat up the olive oil.
When the oil is hot, add the chicken thighs to the pan skin-side down. Cook for 7 minutes.
Using tongs, flip the chicken thighs skin-side up and cook for another 5 minutes.
Transfer the chicken to a lined baking with a rack and place in the hot oven for 12-15 minutes or until the internal temperature reads 165°F (avoid touching the bone with the thermometer when checking the temperature).
Leaving 2 tablespoons of remaining chicken fat in the pan, discard the rest. Place the pan back on the stove over medium-low heat.
Add minced garlic and cook for 1 minute.
Add cherry peppers and white wine, cook for another 3 minutes.
Add chicken stock and lemon juice, reduce heat to low and cook until it thickens for about 10 minutes.
Turn off the heat and add one tablespoon of butter at a time until it fully melts and emulsifies the sauce.
Check for seasoning, add salt and pepper if needed.
Once the chicken is cooked through remove from the oven. Place it on a serving plate and spoon over the sauce.
Enjoy with your favorite potatoes.

Nutrition