Name: Chicken With Schmaltzy Red Pepper Vinaigrette
Yield: 2–4 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)

Photograph by Jenny Huang, food styling by Tyna Hoang, prop styling by Sophie Strangio

A one-pan chicken dinner is a win on busy days or, frankly, any day. This recipe takes advantage of every bit of flavor rendered from crispy chicken skin, balanced by a kick from the peppers and saucy red pepper vinaigrette. Peppers are featured twice here: Fresh bell peppers are sautéed in the chicken’s drippings, while chopped pickled peppers star in the tangy pan sauce. Including some pepper brine in the sauce gives extra acidic punch and some heat and ups the juiciness factor.

What you’ll need

Large Skillet
$90 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Wooden Spoon
$9 At Amazon

Recipe notes

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