Cooking Light

Chicken Thighs With Peperonata and Roasted Broccoli

Name: Chicken Thighs With Peperonata and Roasted Broccoli
Ingredients: 1 pkg. fresh broccoli florets; 1 tablespoon balsamic vinegar; 3/4 teaspoon kosher salt, divided; 1 cup thinly sliced yellow bell pepper; 1 tablespoon chopped fresh thyme; 1/4 cup unsalted chicken stock; 1 teaspoon anchovy paste; 1 cup thinly sliced red bell pepper; 1 tablespoon thinly sliced garlic; 4 bone-in, skin-on chicken thighs; 1 1/2 cups thinly sliced yellow onion; 3/4 teaspoon black pepper, divided; 1 tablespoon olive oil, divided

We’re amazed by what this recipe achieves in just 20 minutes: crispy bone-in chicken thighs; a sweet, tangy, and savory pepper topper; and roasted broccoli. Part of the speed comes from being efficient with your pans—the pepper mixture cooks in the same pan used to crisp the chicken skin , and the b...





233



357



269

CALORIES

$2.74

PER SERVING