Crispy chicken thighs with peppers olives and capers


 
This is a brown in CI and finish in the oven dish, but it was 105F so this was cooked outside.

This was a wonderful blend of flavor from the capers, kalamata olives and peppers.

I'll look for the recipe and post it.

I found the recipe online:

mykentuckyhome-kim.blogspot.com

Giada's Crispy Chicken Thighs with Peppers and Capers

The beginning of the new year is a time for clearing out the old and bringing in the new. You know... your freezer, your fridge, and your...
mykentuckyhome-kim.blogspot.com mykentuckyhome-kim.blogspot.com
 
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Timothy F. Lewis said:
I like it! I’d not have thought about the breadcrumbs but, why not!?
Click to expand...
A friend had the recipe book open on a table and it looked really good so I thought I'd try it. The breadcrumbs soaked up all the oil and fond and then toasted up.

I used a little more evoo than the recipe, and deglazed the second CI with a half a glass of wine so I could make the peperonata in one pan.

I was pleasantly surprised how all the flavors came together.
 
DanHoo said:
A friend had the recipe book open on a table and it looked really good so I thought I'd try it. The breadcrumbs soaked up all the oil and fond and then toasted up.

I used a little more evoo than the recipe, and deglazed the second CI with a half a glass of wine so I could make the peperonata in one pan.

I was pleasantly surprised how all the flavors came together.
Click to expand...
Thanks for the tips, that sounds absolutely delightful! The toasty crumbs would be fantastic!
 
Thanks for the recipe, Dan! Like Timothy said, I would never have thought of the breadcrumbs but it looks amazing.

Trying this tonight. Thank you!
 
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