Skillet Chicken with peppers and Tomatoes

1. Pat the chicken dry and season generously with salt. 2. Heat a teaspoon oil in a flat Dutch Oven over medium heat. Add the onions and cook, stirring frequently until just starting to soften about 2 minutes. Add the peppers and cook for a minute just to soften. Add the garlic and red pepper flakes and season lightly with salt. Cook, stirring until the garlic is fragrant and the onions are beginning to brown slightly, about 2 minutes. Transfer the cooked vegetables in a bowl and set aside. 2. Add a teaspoon of oil to the skillet. Place the chicken skin-side down and sear with out moving until the skin is golden brown, 6 to 10 minutes. Turn and cook the other side until lightly browned, about 3 minutes. Transfer the chicken to a plate and set aside. Pour out some of the fat leaving one tablespoon in the pan. 3. Add 1/2 cup chicken stock into the pot and stir as you scrape the bits and pieces stuck at the bottom of the pan as it comes to a boil. Stir in the sherry vinegar and honey. Bring back the chicken thigh in the pan. Put the lid on and continue cooking over a medium-low heat until the chicken is cooked through, about 5 minutes. Remove chicken again. Uncover, raise the heat to high; continue cooking until the sauce thicken - about 2 minutes. 4. Add the cherry tomatoes and cook until they begin to soften and burst, 3 to 4 minutes, smashing open if needed. Return the onion-pepper mixture to the pot. Stir to coat in the pan sauce and cook uncovered until thoroughly warm. Return the chicken to the pot and bring it up to heat. Leave it nestled in the vegetables until you are comfortable that it is fully cooked through. Taste, and add more salt if needed and then remove from the heat. Drizzle more olive oil over the top and garnish with a shower of basil. JC October 2023