* 2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs) * 2 teaspoons kosher salt (plus more to taste) * 1 teaspoon black pepper (plus more to taste) * 1 tablespoon extra virgin olive oil * 2 leeks (white and light green parts only; halved lengthwise, thoroughly rinsed, and thinly sliced into half-moons) * 6 cloves garlic (peeled and minced) * 1 pound mini sweet peppers (trimmed, seeded, and sliced into rounds) * 2 tablespoons sweet paprika * 1½ teaspoons smoked paprika * ½ teaspoon cayenne powder (optional) * 2 tablespoons flour * 2 cups chicken stock * 14.5- ounce can crushed tomatoes * 1 teaspoon granulated sugar (plus more to taste)
**For serving:**
* 1 tablespoon parsley (minced) * 1 lemon (quartered) * Cooked egg noodles, white rice, or pearl couscous
**Brown the chicken:**
* Preheat the oven to 425ºF. * Pat the chicken dry and season all over with 2 teaspoons kosher salt and 1 teaspoon black pepper. Set aside. * In an oven-proof wide skillet or braising pot, heat 1 tablespoon of extra virgin olive oil over medium-high heat until very hot. * Add the chicken, skin-side down and cook for 5 minutes until well-browned and crispy. Flip and cook for 2 to 3 minutes more. Transfer the chicken to a plate and drain off all but 1 tablespoon of chicken fat from the pot. Reserve drained chicken fat for later. Return the skillet to medium heat.
**Sauté the aromatics:**
* Add the leeks and the peppers to the skillet and cook, stirring often, for 5 to 6 minutes or they soften. Add the garlic and cook for 1 minute until fragrant. * Reduce the heat to medium-low. Sprinkle 2 tablespoons sweet paprika, 1½ teaspoons smoked paprika, and ½ teaspoon cayenne powder over the vegetables and toss to coat.
**Prepare the sauce:**
* Sprinkle the flour over the vegetables and stir to coat. If the pot seems dry, add a teaspoon or two of the reserved chicken fat. Cook for 1 minute until the paprika begins to deepen in color, being careful not to burn the spices. * Slowly stir in the chicken stock until completely smooth. Bring to a boil and add the crushed tomatoes. Turn off the heat. Add 1 teaspoon of sugar. Taste and season with salt and pepper.
**Roast the chicken:**
* Nestle the chicken into the sauce. Transfer to the oven and roast for 25 to 30 minutes or until an instant-read thermometer reaches 165ºF when inserted into the deepest part of the thigh. Remove from the oven.
**To serve:**
* Scatter minced parsley over the chicken. Serve with cooked pearl couscous, rice, or egg noodles and a lemon wedge. Enjoy!
Shmiggityshmoo
That looks fantastic!
gilligani
Looks great. Would there be a substitute for sugar?
xanderholland
You lost me at draining the fat. It’s so useful in rounding out the flavor.
4 Comments
**Recipe here originally: [Chicken with Stewed Sweet Peppers](https://www.triedandtruerecipe.com/crispy-chicken-with-stewed-sweet-peppers/)**
* 2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)
* 2 teaspoons kosher salt (plus more to taste)
* 1 teaspoon black pepper (plus more to taste)
* 1 tablespoon extra virgin olive oil
* 2 leeks (white and light green parts only; halved lengthwise, thoroughly rinsed, and thinly sliced into half-moons)
* 6 cloves garlic (peeled and minced)
* 1 pound mini sweet peppers (trimmed, seeded, and sliced into rounds)
* 2 tablespoons sweet paprika
* 1½ teaspoons smoked paprika
* ½ teaspoon cayenne powder (optional)
* 2 tablespoons flour
* 2 cups chicken stock
* 14.5- ounce can crushed tomatoes
* 1 teaspoon granulated sugar (plus more to taste)
**For serving:**
* 1 tablespoon parsley (minced)
* 1 lemon (quartered)
* Cooked egg noodles, white rice, or pearl couscous
**Brown the chicken:**
* Preheat the oven to 425ºF.
* Pat the chicken dry and season all over with 2 teaspoons kosher salt and 1 teaspoon black pepper. Set aside.
* In an oven-proof wide skillet or braising pot, heat 1 tablespoon of extra virgin olive oil over medium-high heat until very hot.
* Add the chicken, skin-side down and cook for 5 minutes until well-browned and crispy. Flip and cook for 2 to 3 minutes more. Transfer the chicken to a plate and drain off all but 1 tablespoon of chicken fat from the pot. Reserve drained chicken fat for later. Return the skillet to medium heat.
**Sauté the aromatics:**
* Add the leeks and the peppers to the skillet and cook, stirring often, for 5 to 6 minutes or they soften. Add the garlic and cook for 1 minute until fragrant.
* Reduce the heat to medium-low. Sprinkle 2 tablespoons sweet paprika, 1½ teaspoons smoked paprika, and ½ teaspoon cayenne powder over the vegetables and toss to coat.
**Prepare the sauce:**
* Sprinkle the flour over the vegetables and stir to coat. If the pot seems dry, add a teaspoon or two of the reserved chicken fat. Cook for 1 minute until the paprika begins to deepen in color, being careful not to burn the spices.
* Slowly stir in the chicken stock until completely smooth. Bring to a boil and add the crushed tomatoes. Turn off the heat. Add 1 teaspoon of sugar. Taste and season with salt and pepper.
**Roast the chicken:**
* Nestle the chicken into the sauce. Transfer to the oven and roast for 25 to 30 minutes or until an instant-read thermometer reaches 165ºF when inserted into the deepest part of the thigh. Remove from the oven.
**To serve:**
* Scatter minced parsley over the chicken. Serve with cooked pearl couscous, rice, or egg noodles and a lemon wedge. Enjoy!
That looks fantastic!
Looks great. Would there be a substitute for sugar?
You lost me at draining the fat. It’s so useful in rounding out the flavor.