Experience the delightful flavors of Sicily, with our Peppered Chicken Fiesta. Quality chicken thighs are seasoned and slow-cooked to perfection with fingerling potatoes and peperoncini for tangy undertones. Beautifully garnished with red onions and parsley, it's a one-pan wonder that is both vibran...
Season the chicken thighs with 1 tsp salt and 0.5 tsp black pepper.
3
Heat 1 Tbsp olive oil in a large cast iron skillet over medium heat.
4
Arrange the chicken thighs, skin side down in the skillet and cook undisturbed until the skin is browned, roughly 14-16 minutes.
5
In a large bowl, combine the potatoes, peperoncini, minced garlic, oregano, remaining olive oil, remaining salt and pepper. Stir until well-coated.
6
Flip the chicken thighs, then add the potato mixture to the skillet, arranging around the chicken.
7
Carefully pour the peperoncini brine around the edges of the pan and gently shake the skillet to distribute evenly.
8
Transfer the skillet to the preheated oven and roast until the chicken is cooked through and potatoes are tender, about 40-45 minutes.
9
Remove the skillet from the oven, move the chicken and peperoncini to a plate. Continue to cook the potatoes over high heat, stirring often until they become glossy from the pan dripping, around 4 minutes.
10
Remove skillet from heat, stir in sliced red onion, celery, and chopped parsley.
11
Return the chicken and peperoncini to the skillet over the vegetables, serve directly from the skillet.