Chicken with Schmaltzy Red Pepper Vinaigrette

bonappetit.com

Cindy Knotts

2 skin-on, bone-in chicken breasts

1 tsp. freshly ground black pepper

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided

2 Tbsp. extra-virgin olive oil

2 medium red bell peppers, ribs and seeds removed, cut into irregular 1½" pieces

4 garlic cloves, coarsely chopped

1 medium shallot, finely chopped

½ cup low-sodium chicken broth

¼ cup finely chopped pickled hot cherry peppers (such as B&G ), plus ¼ cup brine

1 tsp. honey

Parsley leaves with tender stems (for serving)

Directions at bonappetit.com

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