Spicy Braised Chicken Abruzzo

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SERVES 4

WHY THIS RECIPE WORKS The Abruzzo region in Italy, well known for its spicy cuisine and liberal use of hot peppers, is the inspiration for this lively dish, which gets its flavor from two different kinds of peppers. Pickled hot cherry peppers provided a complex heat and tang, while fresh red bell peppers added sweetness and a slight crunch. To reinforce the hot pepper flavor, we added some of the vinegary brine to the sauce. A few cloves of garlic offered warm complexity and contributed even more heat. To cook the chicken, we braised it right in the spicy sauce, which simultaneously kept the chicken moist and ensured it took on big flavor. This dish is not for the faint of heart (or palate); its sweet-hot pepper combo packs a wallop. See the Test Kitchen Tip that follows the recipe.

2	tablespoons olive oil
4	(6- to 8-ounce) boneless, skinless chicken breasts
2	red bell peppers
¼	cup jarred sliced hot cherry peppers, plus 2 teaspoons brine
3	garlic cloves
¾	cup chicken broth

1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Trim chicken, pat dry with paper towels, and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.

2. Core peppers and cut into ¼-inch strips. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Stir in bell peppers and cherry peppers and cook until bell peppers begin to soften, about 5 minutes. Mince garlic, stir into skillet, and cook until fragrant, about 30 seconds.

3. Stir in broth and cherry pepper brine. Nestle chicken and any accumulated juices into skillet. Cover and simmer gently until chicken registers 160 degrees, 10 to 15 minutes.

4. Transfer chicken to platter and cover to keep warm. Return sauce to simmer and cook until slightly reduced, 2 to 4 minutes. Season with salt and pepper to taste. Pour over chicken and serve.