- 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
- Coarse salt
- 1/2 teaspoon sweet paprika
- 1 tablespoon extra-virgin olive oil, plus more as needed
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 heaping tablespoon tomato paste
- 1/3 cup sherry vinegar
- 2 cups chicken broth
- 6 jarred marinated piquillo peppers, cut into strips (about 2/3 cup)
- 1/2 cup green olives
- 2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish
Preheat oven to 400 degrees. Season chicken on both sides with salt and paprika. Heat an ovenproof 12-inch skillet or shallow braising pan over medium-high heat. Swirl in oil. Working in 2 batches, add chicken to pan and cook until well browned, about 2 minutes on each side, adding more oil as needed. Transfer chicken as it is browned to a plate.
Reduce heat to low and stir in garlic, then tomato paste, scraping up browned bits in pan with a wooden spoon. Return chicken to skillet, increase heat to high, and pour in vinegar. Boil, stirring, until reduced to a glaze.
Stir in broth and bring to a boil. Add peppers and olives. Transfer to oven and braise until a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees and liquid is reduced by half, 20 to 25 minutes. Garnish with parsley.
SourceMartha Stewart Living, October 2013