Mixing Bowl

Fancy one dish chicken and potatoes

Tarmo Hannula

PERFECT FOR A PARTY The addition of Italian pickled peppers elevates this chicken and potato dish to another level.

By SARAH RINGLER

One dish chicken and potato recipes are the mainstay of many households, especially for families. This one is elevated to dinner party status; it is beautiful with a piquant flavor that comes from pickled pepperoncinis. Tarmo and I had this meal at local Watsonvillian Amy Newell’s house; she later shared the recipe.

It’s the pickled pepperoncinis that provide the subtle spicy and acidic flavor. They’re yellow peppers about two inches long that come in large jars in the pickle section of the grocery store, and served with olives, pickled artichoke hearts, cured meats and cheeses are often included in the antipasto, or the traditional first course of an Italian dinner.

Pepperoncinis are the American name for these Italian peppers that in Italy are called friggitelli. They may also be labeled Golden Greek peppers or Sweet Italian peppers. In Italy, peperoncinis—with one “p”—are a different ripened, dried red pepper. They are similar to cayenne and Tabasco pepper, and known more for their flavor than for their heat. Friggitelli are sweeter, slightly bitter and eaten fresh or pickled. All are descendants of peppers from the Americas and first came to Europe with Christopher Columbus.

I just received notice that the Pajaronian is discontinuing recipe columns so this is my last one. I have enjoyed providing adventures in cooking and have tried to be faithful to my mission to focus on the cultural and agricultural richness of the Pajaro Valley. I feel that of all the places that one can eat in a community, the home cook has the greatest opportunity to offer the most interesting, healthiest, safest and most diverse menus. I also offer my sincere thanks to those of you who over the years have read the column, communicated with me, offered your recipes, support and feedback.

Pepperoncini Chicken

1 1/2 teaspoons kosher salt divided 3/4 teaspoon ground black pepper 3 tablespoons olive oil 1 pound fingerling potatoes, halved or whole potatoes cut into slices 10 pickled pepperoncinis or Sweet Italian peppers plus 1/2 cup brine 2 garlic cloves minced 1 teaspoon dried oregano 1/2 medium red onion thinly sliced 2 celery stalks, 1 cup, thinly sliced plus celery leaves for serving 2 tablespoons chopped parsley

Preheat oven to 425 degrees. Rub chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of the pepper. Add 1 tablespoon of the olive oil to a large cast iron frying pan over medium heat. When pan is hot, add chicken thighs skin side down. Cook until skin is browned for about 15 minutes, depending on size.

In a bowl, combine fingerlings or sliced potatoes, pepperoncini, garlic, oregano and toss with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Turn chicken over. Add potato mixture and arrange around the thighs. Pour 1/2 cup pepperoncini brine around the edges of the pan and shake the pan to distribute it. Move the pan to the oven and roast until the chicken and potatoes are cooked in about 40-45 minutes.

Remove skillet from the oven and transfer chicken and pepperoncini to a serving plate. Return the pan to the stove and finish cooking the potatoes over high heat, stirring often, for about 4 minutes until done, shiny and coated in drippings. Remove from heat and stir in onions, sliced celery and parsley. Return chicken and peppers to the pan, decorate with celery leaves and serve.