Chicken Thighs with Pizza Spices
8 bone-in, skin-on chicken thighs
1 cup all-purpose flour
kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1½ cups yellow onion, minced
1 cup red bell pepper, seeded, minced
½ cup dry white wine
1 cup of your favorite tomato sauce
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes
¼ cup chopped Italian parsley leaves
1 teaspoons dried oregano
8 whole pepperoncini from a jar, drained of brine
½ cup water or chicken broth, if needed
Preheat the oven to 350°F.
Season the chicken thighs with salt and pepper and dredge them in the flour, shaking off any excess flour. Heat a wide, deep, heavy-bottomed braising pan or skillet over medium low heat and add the olive oil. Add the thighs to the pan, skin-side down, and cook until rendered, golden and crispy, about 10-15 minutes. Turn the thighs over and cook until for just a couple of minutes, then transfer the thighs to a large plate and set aside.
Pour out all but 2 tablespoons of fat from the skillet. Add the onions, peppers and garlic and cook, stirring, until softened but not browned 3 to 4 minutes. Add the wine and cook until the liquid has been reduced by half, about 2 minutes. Add the tomato sauce and cook for 3 to 4 minutes. Add the pepper flakes, parsley, and oregano, and cook, stirring, for 5 minutes.
Return the chicken to the pan, skin-side up, and spoon the sauce over it. Add the pepperoncini, and season with salt and black pepper. Cover the pan, transfer it to the oven and cook until the chicken is cooked through, 35 to 40 minutes, check the chicken thighs halfway through cooking, if the liquid is not at least ½ way up the thighs, add about ½ cup of water or chicken stock to the pan. Serve over the potato gnocchi with basil cream sauce.
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