2 tsp, or extra-virgin
Uncooked boneless skinless chicken thigh(s)
½ pound(s), 2 (1/4-pound)
⅛ tsp, freshly ground
1 medium, chopped
4 medium clove(s), sliced
Sweet red pepper(s)
1 medium, seeded and cut into 1/2-inch pieces
2 Tbsp, or 1 hot cherry pepper, seeded and chopped
Reduced-sodium chicken broth
¼ cup(s), dry
2 Tbsp, fresh, chopped
- Preheat the oven to 400°F.
- Heat 1 teaspoon of the oil in an ovenproof nonstick skillet or Dutch oven over medium-high heat. Sprinkle the chicken with 1/8 teaspoon of salt and the pepper; add to the skillet and brown, 2 minutes on each side. Transfer the chicken to a plate and set aside.
- Heat the remaining 1 teaspoon oil in the same skillet. Add the onion, garlic, bell pepper, cherry pepper, and oregano; cook, stirring occasionally, until the vegetables soften, 4–5 minutes. Return the chicken to the skillet; add the broth and wine. Transfer the skillet to the oven and bake until the chicken is cooked through, 12–15 minutes. Remove the skillet from the oven, then stir in the parsley and the remaining 1/8 teaspoon salt. Yields 1 chicken thigh and 1/2 cup vegetables per serving.