Bistro-worthy Garlicky Chicken Thighs in Red Pepper Sauce

Once in a while, I’ll try a recipe that will make me feel like I’m cooking in a small bistro in France – the recipe usually involves chicken or beef.
   And sometimes that recipe will turn out as delicious as something that may be served at a bistro in France, such as Garlicky Chicken Thighs in Red Pepper Sauce (click for the recipe) from Fine Cooking magazine.
   Serving this chicken-in-gravy-style-dish with a baguette to sop up the juices, as the recipe suggested, just added to the whole bistro illusion.
   It’s a mouth-smackingly delicious, likely due to the fact the chicken is cooked in the oven in chicken broth, causing a lovely exchange of salty tastes.
   An oven-proof pan is a necessity here, as the chicken does some time on the stovetop and is then transferred to the oven in the same skillet.
   The dish is extremely easy to make, and the leftovers warm up beautifully in the microwave the next day.
   Bone-in, skin-on chicken thighs are cooked briefly in oil, then taken out of the pan.
   Smashed garlic cloves, fresh thyme, chicken broth, jarred roasted red peppers, sliced potato and sherry vinegar (we used red-wine vinegar as a substitute) are put in the pan and brought to a boil.
   The pan is removed from the heat on the stovetop, the chicken is put back in and the pan transferred to the oven.
   The chicken is cooked, uncovered, at 425 F for 30 minutes. (The recipe says to “braise” the chicken – all this means is to cook it in the oven.)
   Bon appetit!

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