Ingredients:

  • 1 jar (12 oz / 340g) roasted red peppers, drained
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) crushed red pepper flakes
  • 1/2 tsp (3g) smoked paprika
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1 tsp (2g) dried oregano
  • 1 tbsp (15ml) unsalted butter

Instructions:

  1. Create the puree. Combine the drained roasted red peppers, lemon juice, minced garlic, red pepper flakes, and smoked paprika in a blender. Process until the mixture is completely smooth and a vivid orange color. Set this aside.
  2. Prep the chicken. Pat the chicken thighs completely dry with paper towels. Note: Moisture on the surface prevents browning. Season both sides evenly with salt, black pepper, and dried oregano.
  3. Sear the meat. Heat olive oil in your skillet over medium high heat until it is shimmering. Add the chicken and sear for 5–7 minutes per side. Wait until a deep golden brown crust forms before flipping. Remove the chicken to a plate.
  4. Build the sauce. Reduce the skillet heat to medium. Pour in the pepper puree. Use a wooden spoon to scrape up the brown bits (fond) from the bottom of the pan.
  5. Thicken. Stir in the unsalted butter. Simmer for 3–5 minutes. Watch for the sauce to thicken slightly and start bubbling slowly.
  6. Combine and glaze. Return the chicken to the pan. Spoon the sauce over the meat to coat it.
  7. Final simmer. Simmer for another 5 minutes. Cook until the internal temperature reaches 165°F (74°C) and the sauce forms a thick, glossy glaze.
  8. The finish. Remove from heat. Sprinkle with lemon zest and garnish with fresh parsley before serving.