Ingredients

• 4-6 bone in skin on chicken thighs

• 1 container sungold tomatoes

• 4 small early girl tomatoes

• 1/2 yellow onion

• 4 cloves garlice

• 1 handful of romano beans

• 8-12 Jimmy Nardello Peppers

• Splash of red wine (Presqu'ile 2020 Syrah, Santa Barbara County)

• 1 tbsp Tomato Paste (Cento)

• 1/2 bunch tarragon

• 1-2tbsp Sherry Vinegar (O Brand)

• Italian Hot Pepper Flakes - a few shakes or to taste

• Kosher Salt

• Black Pepper

• 1 cup filtered water

• Parsley to garnish

Prep

• cut the onion in half, and then into slices

• split the Nardellos down the middle, remove the seeds, flatten it out, slide in half down the center

• leave the Sungolds whole

• Slice the early girl's into 1/8ths

• slice the romano beans into thirds on a bias

• chop the garlic

• season the chicken thighs with salt

• leave the tarragon whole on the stem

Cooking Instructions

• Heat the vermicular to Medium heat until Grill Okay appears

• add enough oil to coat the bottom of the pan

• Pat the chx thighs dry before they go in the pan to reduce splattering

• sear skin side down until golden brown

• flip and repeat for the other side

• move to a small sheet pan and set aside

• drain off the oil if there's too much fat at the bottom; you want to end up with a coating of oil

• keep heat on medium

• add the Jimmys to the pan and saute, stirring every couple mins, for 4-6 mins. You want to blister them if possible.

• add the onions and garlic to the pot, add a pinch of salt, continue to stir and saute until translucent

• add a splash of red wine to deglaze and reduce for a minute

• add the Tomato Paste, stir to combine, cook for 1 minute

• add the romano beans, stir to combine, cook for 1 minute

• add the tomatoes, gently stir to combine

• add the chicken back to the pot

• add 1 cup of water

• add the hot pepper flakes

• add a good pinch of salt

• add a few grinds of black pepper

• add 1 tbsp sherry vinegar

• add half of the tarragon and push it down into the pot

• add the rest of the tarragon on top

• cover

• set heat to Low

• cook for 40m

• remove the chicken and set to the side

• set heat to medium and reduce for 10m

• taste and adjust seasonings by adding sherry first, then salt if needed

• add the chicken back

• add the chopped parsley on top

• set pot to Keep Warm

• if possible, let it sit for a few minutes before serving

• garnish with chopped parsley

• serve with warm bread

The Finished Dish