Peperoncini Chicken

This is an easy weeknight meal which gets tons of flavor not only from peperoncini peppers, but also their pickling liquid.

The original recipe in the September 2021 Bon Appetit used whole peppers. I chose to use about a cup of the sliced variety.  Either way will give you a delicious meal.

2 lb. skin-on, bone-in chicken thighs (6 - 8 )

3/4 t. kosher salt

3/4 t. freshly ground black pepper, divided

3 T. extra virgin olive oil

1 lb. fingerling potatoes, halved lengthwise

10 peperoncini (or 1 cup of sliced peperoncini) plus 1/2 cup brine

2 garlic cloves, finely grated

1 t. dried oregano

1/2 medium red onion, thinly sliced

3 celery stalks, thinly sliced, plus celery leaves for serving

2 T. chopped parsley

Preheat oven to 425 degrees F. Sprinkle chicken thighs all over with kosher salt and 1/2 t. pepper.  Coat a large cast iron skillet with 1 T. oil.  Arrange chicken thighs, skin side down, in pan and place over medium heat.  Cook, undisturbed, until skin underneath is browned, 14 - 16 minutes.

Meanwhile, toss potatoes peperoncini, garlic, oregano, remaining 2 T. oil, 1/2 t. salt and 1/4 t. pepper in a large bowl.  Set aside.

Turn chicken over.  Add potato mixture to pan, arranging snugly around thighs.  Pour peperoncini brine around edges of pan and give pan a shake to evenly distribute.  Transfer skillet to oven and roast until chicken is cooked through and potatoes are tender, 40 - 45 minutes.

Remove skillet from oven and transfer chicken and peperoncini to a plate.  Place skillet over high heat and cook potatoes, stirring often, until coated in drippings and glossy, about four minutes.  Remove from heat and stir in red onion, sliced celery, and parsley.

Place chicken and peperoncini on top of vegetables and scatter some celery leaves over.

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