Pimenton Roasted Chicken Thighs with Piquillo Pepper, Sweet Onions and Olives - Robert Sinskey Viney

Ingredients

• 6 large bone-in, skin-on chicken thighs (about 3 pounds)
• Kosher salt
• Freshly ground black pepper
• Extra virgin olive oil
• 2 medium onions, cut in thin wedges (about 4 cups)
• 2 cups thinly sliced yellow and red sweet peppers (about 2 large or several small)
• 1 large garlic clove, minced
• 1 cup tomato puree
• 1 cup chicken stock
• ½ cup small pitted black and green olives, coarsely chopped
• ½ cup Spanish Piquillo peppers, cut in thin slices
• 2 teaspoons sweet or hot Pimenton