Serves: 4-6
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- Four each 12-ounce Bone-in, Skin-on Chicken Breasts, trimmed, patted dry and halved crosswise
- Kosher Salt & Ground Black Pepper
- 2 T Extra-Virgin Olive Oil, plus more to serve
- 1 Lg Red Onion, halved and thinly-sliced
- 4 Med Garlic Cloves, smashed and peeled
- 1 Lg Thyme Sprig
- 1 Med Red Bell Pepper, stemmed, seeded and cut into ½-inch strips
- 1 lb Ripe Tomatoes, cored and cut into 1 ½-to-2-inch chunks
- ½ C Dry White Wine
- 2 T Chopped Fresh Flat-Leaf Parsley
- 1 T Smoked Sweet Paprika
Instructions
- Season the chicken on all sides with salt & pepper.
- In a large Dutch oven over medium-high, heat the oil until barely smoking.
- Place the chicken skin down in the pot and cook without disturbing until well-browned, about 7 minutes. Transfer skin up to a plate.
- To the fat remaining in the pot, add the onion and ½ teaspoon salt.
- Stir, then cover and cook until the onion is slightly softened, about 3 minutes, stirring once or twice.
- Add the garlic & thyme, then cook, stirring, until fragrant, about 30 seconds.
- Stir in the bell pepper, tomatoes and wine; bring to a simmer.
- Nestle the chicken skin up in the vegetables, then cover the pot and reduce to medium-low.
- Cook at a simmer until the thickest part of each breast reaches 160°F, 20-30 minutes.
- As they are done, transfer them to a serving dish (thinner pieces will be done ahead of thicker ones) and tent with foil to keep warm.
- Once all the chicken has been removed from the pot, increase to medium-high.
- Cook the vegetables and braising liquid, stirring occasionally, until the liquid thickens slightly, about 10 minutes.
- Stir in the parsley and paprika, then taste and season with salt and pepper.
- Remove and discard the thyme.
- Spoon the vegetables and sauce over the chicken and drizzle with oil.