Crispy chicken thighs with peperonata
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Patricia Niven
Crispy chicken thighs with peperonata
Sweet peppers and juicy tomatoes are the stars of this rustic Italian dish. Pair with paprika-spiced chicken thighs and mop up with warm focaccia
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
512Kcal
Fat
30gr
Saturates
7gr
Carbs
16gr
Sugars
15gr
Fibre
6gr
Protein
41gr
Salt
1gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 3 tbsp olive oil
- 2 red onions, thinly sliced
- 3 mixed sweet peppers, sliced into thin strips
- 4 large vine tomatoes, cut into chunks
- 3 garlic cloves, finely sliced
- 2 tsp smoked paprika
- 8 skin-on, bone-in chicken thighs, trimmed of excess skin
- 75g pitted black olives (drained weight), sliced, plus ½ tbsp of the brine
- 1 tbsp caster sugar
- handful basil leaves, torn
- warmed focaccia or ciabatta, to serve (optional)
Step by step
- Preheat the grill to high. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Add the red onions and peppers and cook for 15 minutes, stirring occasionally, or until softened. Stir in the tomatoes and garlic, then simmer for 15 minutes, or until the tomatoes have broken down.
- Meanwhile, in a large bowl, stir together 1 tablespoon of oil and the smoked paprika. Add the chicken thighs, coat all over in the spiced oil and season with salt. Place skin-side down on a large, foil-lined baking tray. Cook under the grill for 10-12 minutes, turning halfway, until cooked through, with golden crispy skin.
- Whisk together the remaining oil, the olive brine and sugar with a pinch of salt. Stir into the pepper mixture with the olives and most of the torn basil. Remove from the heat and set aside for 5 minutes to let the flavours mingle. Meanwhile, rest the chicken.
- Divide the warm peperonata between plates and top with the crispy chicken thighs. Scatter over the remaining basil and serve with bread, if liked.
