Rating: 4.5 stars
21 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
  • 21 Ratings

Weighing down the chicken and peppers gives this dish a deep sear that caramelizes the meat for big-time flavor.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
8 chicken thighs plus 16 pepper slices
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°F. Season chicken with salt and pepper. Heat a 12-inch heavy skillet over medium-high heat; add 1 tablespoon of the oil. Place 4 chicken thighs and 8 pepper pieces in a single layer in skillet. Cover with a smaller heavy pan (about 10-inches) or heat-proof dish weighted down with cans. Cook until browned, about 5 to 7 minutes.

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  • Remove weight; turn chicken and peppers. Sprinkle with half the rosemary. Reduce heat to medium. Return pan and weights. Continue cooking until done (170°F), about 4 minutes more. Transfer chicken and peppers to a baking sheet; cover with foil and keep warm in oven. Repeat with remaining oil, chicken, peppers, and rosemary.

Nutrition Facts

356 calories; fat 16g; cholesterol 213mg; saturated fat 3g; carbohydrates 5g; mono fat 8g; poly fat 3g; insoluble fiber 2g; sugars 3g; protein 45g; vitamin a 2561.6IU; vitamin c 101.6mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 10.9mg; vitamin b6 1.1mg; folate 43.3mcg; vitamin b12 0.9mcg; sodium 456mg; potassium 616mg; calcium 25mg; iron 2.1mg.
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