Chicken Thighs with Peperonata & Roasted Broccoli

Chicken Thighs with Peperonata & Roasted Broccoli

Time: 20 Mins Yield Serves 4 (serving size:

1 chicken thigh, 1/2 cup broccoli, and 1/3 cup pepper mixture)

Anchovy paste lends depth without tasting fishy.

Ingredients

  • 1 tablespoon olive oil, divided
  • 4 (6-oz.) bone-in, skin-on chicken thighs
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 (12-oz.) pkg. Fresh broccoli florets
  • 1 1/2 cups thinly sliced yellow onion
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • 1 tablespoon thinly sliced garlic
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon anchovy paste
  • 1/4 cup unsalted chicken stock
  • 1 tablespoon balsamic vinegar

How to Make It

Step 1

Preheat oven to 425°F.

Step 2

Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to pan; cook 3 minutes on each side or until browned. Place, skin side up, on one side of a rimmed baking sheet.

Step 3

Combine remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and broccoli in a bowl; add to other side of pan with chicken. Bake at 425°F for 10 minutes or until chicken is done.

Step 4

Return skillet to medium-high. Add onion and bell peppers; sauté 3 minutes. Stir in garlic, thyme, and anchovy paste; cook 1 minute. Stir in stock, scraping pan to loosen browned bits. Stir in vinegar. Serve with chicken and broccoli.

 

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