Pickled Cherry Pepper Chicken

Name: Pickled Cherry Pepper Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 pieces bone-in, skin-on chicken legs; 4 pieces bone-in, skin-on chicken thighs; ½ cup pickled cherry peppers, finely chopped; ¼ cup pickled cherry pepper brine; ¼ cup olive oil; 1 tsp salt; 1 14 oz can canned chickpeas, drained and rinsed; ¼ cup crème fraîche; 1 tbsp apple cider vinegar; ½ tsp salt for dressing; ¼ tsp sugar; 2 tbsp fresh chives, chopped; 1 large bunch frisée, washed, dried, and chopped

Recipe GLPRdc011135fe8a19

Rate this recipe

Main Course

35 min

1224 cal

Servings: 4

Stovetop

SNAP eligible

Tender chicken legs and thighs braised with tangy pickled cherry peppers and creamy chickpeas, served over a bright frisée salad dressed with crème fraîche and apple cider vinegar. The pickling brine infuses the chicken with sharp, sweet flavor while the skin crisps beautifully, creating a balanced dish ready in about half an hour.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

4 pieces bone-in, skin-on chicken legs

4 pieces bone-in, skin-on chicken thighs

½ cup pickled cherry peppers, finely chopped

¼ cup pickled cherry pepper brine

¼ cup olive oil

1 tsp salt

1 14 oz can canned chickpeas, drained and rinsed

¼ cup crème fraîche

1 tbsp apple cider vinegar

½ tsp salt for dressing

¼ tsp sugar

2 tbsp fresh chives, chopped

1 large bunch frisée, washed, dried, and chopped

Directions

Pat the chicken legs and thighs dry with paper towels and season both sides generously with 1 teaspoon of salt.
Heat the olive oil in a large skillet over medium-high heat. Once hot, place the chicken pieces skin-side down and cook for 8–10 minutes until the skin is golden brown and crispy. Transfer to a plate.
In the same skillet, add the drained chickpeas and chopped pickled cherry peppers. Stir briefly to warm, about 1 minute.
Return the chicken to the skillet, nestling it among the chickpeas and peppers. Pour the pickled cherry pepper brine around and over the chicken. Reduce heat to medium-low, cover, and simmer for 12–15 minutes until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh without touching bone.
While the chicken cooks, prepare the dressing by whisking together the crème fraîche, apple cider vinegar, 1/2 teaspoon salt, and sugar in a small bowl until smooth.
Toss the chopped frisée with the fresh chives in a large bowl. Drizzle with the crème fraîche dressing and toss gently to combine.
Divide the dressed salad among four serving plates or bowls. Top each portion with one chicken leg and one chicken thigh, along with a generous spoonful of the warm chickpea and pepper mixture and its braising liquid.

Comments

Grocery List Plus Editorial Staff4

Pickled cherry peppers and crème fraîche are specialty items you will not find at every Harris Teeter or Food Lion; expect a trip to Publix or ALDI to track down quality versions, which adds cost and planning friction to a weeknight. The chicken parts are cheap and available everywhere, but at roughly $3 per serving for proteins alone before the peppers and crème fraîche, this leans toward the pricier side of a chicken dinner. The 35-minute window is honest if you buy pre-pickled peppers, but the acidic, creamy sauce does not reheat well, so this is a same-night dish that requires plating discipline. For a family of four it delivers a restaurant-leaning plate that feels fussy without being technically hard, and the sweet-sour-creamy balance makes it worth the slight extra effort, so long as you plan the ingredient hunt.