American Chicken Sauté 2

Ingredients

• 700 gchicken thighs
• 1onion
• 2peppers
• 2 tbspoil
• to tastefine sea salt and black pepper

Method

1. Start by patting 700 g of chicken thighs dry with paper towels to remove excess moisture. This helps achieve a better sear. Season the chicken generously with fine sea salt and black pepper on both sides. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs in the skillet, skin side down if applicable, and cook until they are golden brown, about 5-7 minutes per side. The chicken should release easily from the pan when ready to flip.
2. While the chicken is browning, peel and thinly slice 1 onion. Core and slice 2 peppers into thin strips. Once the chicken is browned, transfer it to a plate and set aside. In the same skillet, add the sliced onion and peppers. Stir them occasionally, scraping up any browned bits from the bottom of the pan, until the onions are translucent and the peppers are tender, about 5 minutes.
3. Return the browned chicken thighs to the skillet, nestling them among the cooked onions and peppers. Lower the heat to medium to allow the flavors to meld together. If there is any accumulated juice on the plate from the chicken, pour it back into the skillet. Cover the skillet and let everything cook together until the chicken is fully cooked through and the juices run clear when pierced with a knife, about 10-15 minutes.
4. Once the chicken is cooked, remove the lid and check the consistency of the sauce. If it seems too watery, increase the heat slightly and let it simmer uncovered for a few minutes to reduce. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed.
5. To finish, chop a handful of fresh herbs like parsley or cilantro and sprinkle them over the chicken and vegetables for a burst of freshness. Serve the American Chicken Sauté 2 directly from the skillet, inviting everyone to share and enjoy the meal together at the table.