Chicken With Schmaltzy Red Pepper Vinaigrette

• servings: 2 servings

Ingredients

2 skin-on, bone-in chicken breasts

1 tsp. freshly ground black pepper

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided

2 Tbsp. extra-virgin olive oil

2 medium red bell peppers, ribs and seeds removed, cut into irregular 1½" pieces

4 garlic cloves, coarsely chopped

1 medium shallot, finely chopped

½ cup low-sodium chicken broth

¼ cup finely chopped pickled hot cherry peppers (such as B&G), plus ¼ cup brine

1 tsp. honey

Parsley leaves with tender stems (for serving)

Directions

Preheat oven to 400°. Pat 2 skin-on, bone-in chicken breasts dry with paper towels, then sprinkle all over with 1 tsp. freshly ground black pepper and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Heat 2 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium-high. Arrange chicken, skin side down, in pan and cook until skin is golden, about 4 minutes. Turn chicken over and add 2 medium red bell peppers, ribs and seeds removed, cut into irregular 1½" pieces, and 4 garlic cloves, coarsely chopped, to pan. Cook, stirring occasionally, until peppers and garlic are starting to soften and garlic is golden, about 3 minutes. Sprinkle remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt over.

Transfer skillet to oven and bake chicken until cooked through and skin is golden brown (an instant-read thermometer inserted into the thickest part of breasts should register 150°), 20–25 minutes. Transfer bell peppers to plates and chicken to a cutting board, leaving fat behind; reserve skillet. Let chicken rest 5–10 minutes.

Meanwhile, heat reserved skillet over medium. Cook 1 medium shallot, finely chopped, stirring often, until softened and fragrant, about 1 minute. Add ½ cup low-sodium chicken broth, ¼ cup pickled hot cherry pepper brine, and 1 tsp. honey; bring to a simmer, stirring and scraping up browned bits with a wooden spoon. Cook, stirring occasionally, until liquid is reduced by one-third, about 3 minutes. Remove from heat and stir in ¼ cup finely chopped pickled hot cherry peppers.

Cut chicken meat from bones and slice 1" thick; discard bones. Transfer chicken to plates. Drizzle dressing over chicken and bell peppers; top with parsley leaves with tender stems.