Skillet Chicken with Peppers and Tomatoes

cooking.nytimes.com

I like cooking with wine - sometimes some of it gets in the meal as well! I'm a permaculturalist. I like to grow and use the produce. Preserve where possible.

2 pounds skin-on, bone-in chicken thighs (4 to 8 thighs)

Salt

2 tablespoons extra virgin olive oil, plus more for drizzling

1 small onion, diced

2 medium bell peppers (any color or a mix of colors), diced

5 garlic cloves, smashed and peeled

½ to ¾ teaspoon red-pepper flakes

¼ cup sherry vinegar

1 tablespoon honey

1 pint cherry tomatoes

¼ cup chopped fresh basil or parsley (optional)

Directions at cooking.nytimes.com

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