4 chicken thighs
All purpose flour
4 oz extra virgin olive oil
4 hot cherry peppers seeded and halved
1/4 cup dry white wine
4 cloves garlic, crushed
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
Heat oil in a cast iron skillet.
Coat chicken with flour and drop into hot oil, allow chicken to brown on both sides and add in garlic and peppers. After a few minutes, add in white wine and let chicken cook all the way through.
Add in bell peppers and parsley.