Chicken With Peppers, Fennel, Onions and New Potatoes



Total Time: 35 minutes Serves: 4
1 pound new potatoes
2 pounds chicken legs, thighs and drumsticks separated
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 garlic clove, crushed
½ yellow onion, thinly sliced
1 garlic clove, crushed
½ fennel bulb, thinly sliced
1 red bell pepper, cut into 2-inch dice
1 yellow bell pepper, cut into 2-inch dice
1 orange bell pepper, cut into 2-inch dice
1 tablespoon light brown sugar
2 pickled hot peppers, seeded and cut into strips
1 bay leaf
1 sprig fresh rosemary
4 lemon wedges


1. Preheat oven to 475 degrees. Bring a medium pot of salted water to a boil over high heat. Add potatoes and cook until fork tender, 20 minutes. Drain, halve potatoes and set aside.
2. Meanwhile, set a large, heavy pan over medium-high heat. Generously season chicken with salt, pepper and 2 tablespoons olive oil. When pan begins to smoke, place chicken, skin-side down, into pan. Cook, pressing on chicken with a spatula, until skin is golden and easily releases from pan, about 10 minutes. Transfer pan to oven and continue cooking, skin-side down, until meat is cooked through, about 20 minutes. Flip chicken, add halved potatoes, cut-side down, to pan and roast until browned, about 5 minutes.
3. While chicken cooks, prepare pepper sauté: Set a large, lidded pan over medium-high heat and swirl in remaining olive oil. Cook garlic and onions, stirring frequently, until translucent, about 5 minutes. Add fennel, bell peppers, sugar, pickled peppers, bay leaf, rosemary and salt and pepper to taste. Cover pan and cook, stirring frequently to ensure even cooking, until peppers are very soft and limp, about 20 minutes. Stir and adjust seasoning as needed with more sugar, salt or vinegar from pickled pepper jar.

4. Serve chicken with potatoes, pepper sauté and lemon wedges