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Flavor Bomb

We just returned from a trip up north, and of course it was off to the races on the farm. Our fall crops are coming in, while the summer crops are slowing down. It was an incredible year for our tomatoes. I’ve been putting up tomato sauce like a crazy woman! I wanted something simple tonight, while using up the last of our cherry tomatoes and newly ripened Carmen peppers. Although this skillet chicken dinner was served and on the table in just 45 minutes, it was NOT lacking flavor. If you have a cast iron skillet, use it. Next time I’ll even sprinkle some feta on the top. Served over rice it really hits the spot and soaks up all those incredible juices. This will definitely remain on rotation.


  1. 4 bone-in, skin on chicken thighs

  2. Salt

  3. 2 tablespoon extra-virgin olive oil

  4. 1 medium onion, diced

  5. 4 Carmen peppers, or 2 bell peppers, seeded and chopped

  6. 6 garlic cloves, thinly sliced

  7. 1/2 teaspoon red pepper flakes

  8. 1/4 cup sherry vinegar

  9. 1 tablespoon local honey

  10. 1 pint red cherry tomatoes

  11. 1/4 cup chopped fresh basil or Italian parsley

  12. 1/4 cup crumbled feta cheese (optional)

  13. Cooked jasmine rice


  1. One hour before preparing dish, pat dry your chicken thighs and dry brine by sprinkling generously with kosher salt on both sides. Set aside while you prep the rest of your meal.

  2. Heat 1 tablespoon oil in a large skillet (cast iron if you have one) over medium. Add the onions and peppers and saute until onions are just soft. Add garlic slices and cook, stirring frequently until garlic is fragrant, about 3 minutes. Move cooked vegetables to plate and set aside.

  3. Pat dry chicken thighs, add additional oil to skillet and place chicken thighs skin-side down and sear without moving until the skin is golden brown, 6-8 minutes. Turn and cook the other side until lightly browned, about 3 minutes. Pour out all but 1 tablespoon fat from the pan.

  4. Add 1/2 water to the skillet stir and scrape to loosen any stuck bits. Stir in the sherry vinegar and honey. Cover with a lid or a piece of foil and simmer until chicken is cooked through, about 8 minutes. Uncover, raise heat to medium-high and add the cherry tomatoes. Cook until they begin to split and soften, about 4 minutes. Take a potato masher and crush them to help create a sauce. Return the onion, pepper, garlic mixture to pan and stir to incorporate. Heat until the vegetables are warmed through.

  5. Remove from heat and add feta if using and chopped herbs. Serve in bowls over rice.

Serves: 4

“A world without tomatoes is like a string quartet without violins.” –Laurie Colwin
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