Chicken Thighs with Spicy Pipérade Sauce

Chicken Thighs with Spicy Pipérade Sauce

adapted from Food & Wine

Pipérade is a Basque vegetable stew. Here it is pureed and used to braise chicken thighs.

Piment d'Espelette is a mildly spicy red chili pepper from the French Basque region, known for its fruity, slightly smoky flavor and fragrant aroma, offering warmth without overwhelming heat (around 4,000 Scoville units). If you do not have Piment d'Espelette you can substitute Aleppo pepper, cayenne or paprika. 

Be careful when processing hot liquids. Place a towel over the top of the blender for protection.

Makes 2 servings                                                                15 WW pts / serving

3 Tbsp. olive oil, divided

1 red, yellow or orange bell pepper, thinly sliced (about 1 cup)

1 1/2 garlic cloves, thinly sliced 

1/2 lb. plum tomatoes seeded and coarsely chopped

1/2 tsp. Kosher Salt, divided

2 bone-in, skin-on chicken thighs

1/8 tsp. freshly black pepper

1/4 tsp. piment d’Espelette

1 Tbsp. Truvia brown sugar blend™

1/4 cup sherry vinegar

1. In a skillet, cook the bell peppers, onion, and garlic in 2 Tbsp. oil, stirring occasionally, until softened and lightly browned, about 8 minutes. 
2. Add tomatoes; cook, stirring occasionally, until softened and liquid has evaporated, about 8 minutes. 
3. Transfer mixture to a blender and process until smooth, about 1 minute; Set aside.
4. Rinse and dry the same skillet.
5. Pat chicken dry using paper towels; Sprinkle evenly with black pepper and remaining 1/2 tsp. salt. 
6. Heat the remaining 1 Tbsp. of oil in the skillet; Place chicken, skin side down, over medium-high.
7. Cook, turning once, until fat is rendered and chicken skin is golden brown and crisp, about 12 minutes,
8. Transfer chicken, skin side up, to a plate and keep warm.
9. Return the vegetable puree to the skillet add the sherry vinegar, brown sugar blend, piment d’Espelette, and remaining 1/4 tsp. salt. 
10. Return the chicken to the skillet, skin side up and cooking covered until the chicken is cooked through, about 12 minutes o until an instant read thermometer reads 165F.
11. While the chicken is cooking, preheat the broiler with the rack positioned 8 inches from the heat source.
12. Uncover the skillet and broil the chicken until the skin crisps, about 2 minutes.
13. Spoon sauce onto the plate and put chicken on top so the skin remains crisp.

Enjoy!