I have mentioned in several previous posts, that I have a dog named Cody. Cody was a rescue dog and when he was first with us, he slept in a crate. He was crate trained and it was plenty big for him so I didn’t feel too bad having him in there for the night. We didn’t know if he’d tear up our house, so until we got to know him better, and learned to trust him, that is where he slept.
For his first Christmas with us, we bought him a bed. The bed started in one of my boy’s bedrooms as it was just so exciting to have the dog in with him. While the dog liked the bed, he kept ending up in the master bedroom most nights. Eventually we succumbed to dog pressure and moved the bed.
Cody must have been an old man in a previous life. Either that or he was a farmer. He is of the early to bed and early to rise persuasion. I am that way myself, but the dog goes well beyond me. Somewhere around 9PM, he will get up from wherever he was in the living room and start walking down the hall to the bedroom. Often he will stop, look over his shoulder and wait for me to tell him “good night”, then he moves on to bed.
On the other side of sleep, unfortunately, he is also early. His method to inform us that he wants to go out is to shake his collar, causing his license and other “jewelry” to jingle. It is not uncommon for him to let us know he needs to go out before we are ready to get up (even on weekdays when my alarm is set for 5:30AM). Generally he will wait for some sign that we are awake and then will give his signal. A cough…collar shake. Roll over….collar shake.
I sleep in fear of my dog now. Not that he’ll do something bad, but that I will awaken 45 minute before my alarm and my arm will be asleep or I’ll be broiling and need to pull off a blanket that is covering me. I can feel him looking up at me, waiting for that sign that I am awake. I can only lay there and hope my wife moves first!
Luckily this chicken is broiling without the blanket. Delicious and easy to make.
Just a handful of ingredients.
Spice the chicken.
Fry the thighs.
And the veggies.
In the pan for broiling.
Beautiful and succulent!
Broiled Chicken With Peppers
Prep Time: 0 hours 20 minutes | Cook Time: 0 hours 20 minutes | Makes: 4 servings | Difficulty: Easy
- 1 russet potato, peeled and cut into 1-inch cubes
- Kosher salt
- 8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- 1 heaping tablespoon dried oregano
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1 1/2-inch pieces
- 6 cloves garlic, smashed
- 4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine
- 1/4 cup roughly chopped fresh parsley
Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt. Bring to a simmer and cook until just tender, about 8 minutes. Drain well.
Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate.
Add the potato to the skillet and cook, stirring, 3 minutes. Add the onion and bell pepper and cook until slightly soft, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute. Remove from the heat.
Return the chicken to the skillet and sprinkle with the parsley. Toss with tongs, then set the chicken skin-side up on top of the vegetables. Broil until the skin is crisp, 2 to 3 minutes.
Per serving: Calories 611; Fat 42 g (Saturated 10 g); Cholesterol 169 mg; Sodium 243 mg; Carbohydrate 20 g; Fiber 3 g; Protein 38 g