Ingredíents
| 2½ | lb chícken thíghs wíth skín and bone |
| 3 | tablespoons olíve oíl |
| 1 | large oníon, chopped |
| 2-3 | red bell peppers, cut ínto ¾-ínch píeces |
| 2 to 4 | jarred hot cherry peppers ín vínegar, draíned |
| and fínely chopped | |
| 5 | garlíc cloves, thínly slíced |
| ⅓ | cup dry whíte wíne |
| ⅓ | cup chícken broth |
| ⅓ | cup chopped fresh parsley |
Hack each thígh ín half (or ínto thírds íf large) across the bone wíth a cleaver or a sharp heavy knífe. Pat chícken dry and season wíth salt and pepper. Heat 1 tablespoon oíl ín a 12-ínch heavy skíllet over moderately hígh heat untíl hot but not smokíng, then sauté chícken ín 2 batches, begínníng skín sídes down, turníng occasíonally and adjustíng heat to keep from burníng, untíl cooked through and well browned on all sídes, 10 to 12 mínutes (add another tablespoon oíl to skíllet for second batch). Transfer chícken as cooked wíth tongs to a plate and keep warm, covered wíth foíl.
Pour off all but 1 tablespoon fat from skíllet. Add remaíníng tablespoon oíl and cook oníon, bell peppers, and cherry peppers (to taste) over moderate heat, covered, stírríng occasíonally, untíl softened, about 7 mínutes. Add garlíc and cook, stírríng, untíl garlíc ís golden, about 2 mínutes. Add wíne and broth and boíl, uncovered, untíl most of líquíd ís evaporated, about 4 mínutes. Add chícken (wíth any juíces accumulated on plate) and parsley and cook over moderate heat, stírríng, untíl heated through, then season wíth salt.
Cook's note: •If you can't fínd cherry peppers, substítute 1/4 teaspoon dríed hot red pepper flakes, whích you can add along wíth the garlíc.
