Crispy Chicken Thighs & Pepperonata

• Chicken thigh(800 g)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Paprika(1 tsp)
• Olive oil(2 tbsp)
• Onion(1)
• Bell pepper(3)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Olives(80 g)
• Balsamic vinegar(1 tbsp)
• Polenta(160 g)
• Chicken Stock(500 ml)
• Parmesan(40 g)
• Butter(20 g)
• Fresh basil(10 g)optional

Method

1. 1

   Pat the {Chicken thigh} dry, then season all over with {Salt}, {Black pepper}, and {Paprika}. Slice the {Onion}, slice the {Bell pepper}, finely chop the {Garlic}, and roughly chop the {Olives}.

   ~14 min

2. 2

   Heat {Olive oil} in a large skillet over medium-high heat. Add the {Chicken thigh} skin-side down and cook until the skin is golden and crisp, then turn and cook the other side briefly. Transfer to a plate; the chicken will finish later.

   ~10 min

3. 3

   In the same skillet, cook the {Onion} and {Bell pepper} for 5 minutes until softened. Stir in the {Garlic}, {Tomato paste}, {Oregano}, and {Chili flakes} for 1 minute. Add the {Canned tomatoes}, {Olives}, and {Balsamic vinegar}, then return the {Chicken thigh} to the pan on top of the peppers.

   ~7 min

4. 4

   Reduce the heat to medium-low, cover loosely, and simmer until the {Chicken thigh} is cooked through and the pepperonata is thick and glossy. The chicken should reach 74°C internally.

   ~12 min

5. 5

   Meanwhile, bring the {Chicken Stock} to a gentle boil in a saucepan with 500ml water. Whisk in the {Polenta} and cook, stirring often, until thick and soft. Stir through the {Parmesan} and {Butter}.

   ~10 min

6. 6

   Spoon the creamy polenta onto plates, top with the pepperonata, then set the crispy {Chicken thigh} over each portion. Scatter with {Fresh basil} if using and serve hot.

   ~2 min