Directions

1. 1

   Using a cleaver or sharp heavy knife, cut each chicken thigh in half across the bone (into thirds if the thighs are particularly large). Pat the chicken pieces dry with paper towels and season generously with salt and pepper on all sides.

2. 2

   Heat 1 tablespoon olive oil in a 12-inch heavy skillet over moderately high heat until shimmering but not smoking. Working in two batches, place chicken pieces skin-side down in the hot oil, searing without overcrowding. Turn occasionally and adjust heat as needed to avoid burning. Cook each batch for 10–12 minutes, until the skin is deeply browned and crispy and the internal temperature reaches 165°F. Transfer cooked chicken to a plate and cover loosely with foil to keep warm. Add another tablespoon oil to the pan before the second batch.

3. 3

   Pour off all but 1 tablespoon of fat from the skillet. Add the remaining 1 tablespoon olive oil, then stir in the chopped onion, bell pepper pieces, and hot cherry peppers (use 2 peppers for mild heat, up to 4 for spicier results). Cover the pan and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 7 minutes.

4. 4

   Uncover the skillet and add the sliced garlic. Stir constantly until the garlic is fragrant and turns golden, about 2 minutes.

5. 5

   Pour in the dry white wine and chicken broth. Bring to a boil over moderately high heat, uncovered, and let simmer until most of the liquid has evaporated, about 4 minutes.

6. 6

   Return the browned chicken thighs to the skillet, including any juices that have accumulated on the plate. Sprinkle the fresh parsley over everything. Stir gently and cook over moderate heat until the chicken is heated through, about 2–3 minutes. Taste and season with additional salt and pepper as needed. Serve hot.