Add a splash of sherry vinegar and see how it lifts the flavour!
4 large red peppers (capsicums / bell peppers) 900g (8-10) free-range skinned and boned chicken thighs 2 Tbsp olive oil ¼ cup pine nuts 2 Tbsp roughly chopped rosemary leaves 1½ Tbsp sherry vinegar
1 Char red peppers on a barbecue grill or in the flames of a gas ring until blackened. Transfer to a plate and cover. When cool, peel off blackened skin, then cut peppers in half, conserving any juices, cut out cores and flick out seeds. Cut pepper halves in half again.
2 Remove any fat from chicken thighs. Heat oil in a large frying pan (skillet) or shallow casserole dish over medium-high heat (the pan will need a lid and should be heavy-based or non-stick). Add chicken thighs putting them smooth side down in the pan. Brown well, then turn ‘over and add pine nuts and rosemary. Cook for several minutes more, until chicken thighs are browned. Sprinkle with salt and grind over black pepper to taste, then stir in the peppers and juices.
3 Lower heat, cover pan or casserole with a lid and cook chicken gently for 15-20 minutes, or until beautifully tender and cooked all the way through). Stir through sherry vinegar and serve.
Is sherry vinegar essential in this dish? Yes and no. If you don’t have it, it’s an expensive purchase just for this dish. But it has extraordinary flavour and there are plenty of dishes that will benefit from an added splash of it to finish them off. Serve with a rice pilaf or potato mash and either broccoli or a spinach salad.