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.

Serve hot.

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