Garlicky Chicken in Red Pepper Sauce (Fine Cooking)

2 Tbs. olive oil
8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin
Kosher salt and freshly ground black pepper
6 cloves garlic, smashed
2 tsp. fresh thyme leaves
1 cup lower-salt chicken broth
3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups)
1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups)
1 Tbs. sherry vinegar
Crusty baguette for serving

Position a rack in the center of the oven and heat the oven to 425F.

Heat the oil in a large, oven-proof saute pan over medium-high heat until it's shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down.

Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute.

Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate.

Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes. Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven.

Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes.

Grandma�s Old Fashioned Chocolate Pudding
The quick easy way!
1/2 cup of Bisquick
3/4 cup of granulated white sugar
1/3 cup of Cocoa
1 cup of water
2 cups of whole milk
Combine Bisquick, sugar and cocoa in large saucepan. Gradually stir in water and milk. Cook stirring
constantly with wire whisk, over medium high heat, until the mixture thickens and boils. Boil and stir
constantly for 1 minute. Spoon into serving dishes. Cover as pudding will get a light skin on it if you
don�t.
Serves 6