Chicken Scarpariello

Directions

1. Hack each thigh in half (or possibly into thirds if large) across the bone with a cleaver or possibly a sharp heavy knife. Pat chicken dry and season with salt and pepper.
2. Heat 1 Tbsp. of oil in a 12-inch heavy skillet over moderately-high heat till warm but not smoking. Saute/fry the chicken in 2 batches, beginning skin-sides down, turning occasionally and adjusting heat to keep from burning, till cooked through and well browned on all sides, 10 to 12 min (add in another Tbsp. of oil to skillet for second batch). Transfer chicken as cooked with tongs to a plate and keep hot, covered with foil.
3. Pour off all but 1 Tbsp. fat from skillet. Add in remaining Tbsp. oil and cook onion, bell peppers, and cherry peppers (to taste) over moderate heat, covered, stirring occasionally, till softened, about 7 min. Add in garlic and cook, stirring, till garlic is golden brown, about 2 min. Add in wine and broth and boil, uncovered, till most of liquid is evaporated, about 4 min. Add in chicken (with any juices accumulated on plate) and parsley and cook over moderate heat, stirring, till cooked through, then season with salt.
4. This recipe yields 4 servings.
5. Comments: If you cannot find cherry peppers, substitute 1/4 tsp. dry warm red pepper flakes, that you can add in along with the garlic.