Martha Stewart Brick Chicken with Vinegar Peppers

Martha Stewart Brick Chicken with Vinegar Peppers turns a halved chicken, sweet Italian frying peppers and capers into a crispy-skinned agrodolce dinner in 50 minutes. This one-pan weeknight dinner fits fall gatherings, Sunday dinner and cozy date night, especially served over creamy polenta.

Press the chicken under a second heavy skillet and leave it alone for 10 to 12 minutes, because that weight is what builds the golden crust. Lift the skillet early and the skin sticks, steams and turns pale instead of crackling.

Martha finishes the chicken in the oven on top of the sautéed peppers, so the juices drip into a sweet-and-sour sauce of vinegar, sugar and capers. Then the peppers go back in for 10 more minutes while the chicken rests, which reduces that sauce until it clings.

Martha Stewart Brick Chicken with Vinegar Peppers

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

520

kcal

Crackling skin sits on tender chicken over soft, tangy peppers in a glossy agrodolce sauce. Searing under a weight and then roasting in the same sauce keeps the meat juicy and the flavors layered.

Ingredients

• 1 small chicken (about 3 ½ pounds), room temperature, halved and patted dry
  

• Kosher salt and freshly ground pepper
  

• 2 tablespoons unsalted butter
  

• 2 tablespoons extra-virgin olive oil
  

• 1 1/2 pounds mixed Italian frying peppers, sliced (about 7 cups total)
  

• 1 small onion, sliced (1 ½ cups)
  

• 3 cloves garlic, thinly sliced
  

• 1/2 cup low-sodium chicken broth
  

• 1/2 cup red-wine vinegar
  

• 2 tablespoons sugar
  

• 3 tablespoons capers, drained
  

• 2 sprigs rosemary (each about 4 inches)
  

• Creamy polenta for serving
  

Directions

• Season and start searing: Preheat the oven to 450°F with a rack in the center, then season the halved chicken generously with salt and pepper on all sides. Heat 2 tablespoons butter and 1 tablespoon oil in a large nonstick skillet over medium until the butter melts.
• Weigh down the chicken: Add the chicken skin-side down once the foam subsides, then cover it with foil and set a second heavy skillet on top. Cook undisturbed for 10 to 12 minutes until the skin is golden brown, then move the chicken to a plate skin-side up.
• Brown the peppers: Discard the fat in the skillet and return it to medium-high heat with the remaining 1 tablespoon oil. Add the sliced peppers and onion with a pinch of salt, and cook for 4 to 5 minutes until browned in places.
• Build the sauce: Stir in the sliced garlic and cook for about 30 seconds until fragrant. Then add the chicken broth, red-wine vinegar, sugar, capers and rosemary, season with salt and pepper, and bring it to a boil.
• Combine in the baking dish: Pour the pepper mixture into a 9-by-13-inch roasting pan or baking dish. Set the chicken on top skin-side up, along with any juices from the plate.
• Roast the chicken: Roast for about 20 minutes, until a thermometer in the thickest part of the chicken reads 160°. Then move the chicken to a plate and tent it loosely with foil.
• Reduce the sauce and serve: Return the vegetables to the oven for about 10 minutes more, until the sauce reduces slightly, then season to taste. Serve the chicken with the peppers and creamy polenta, spooning the juices over the top.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Pyrex 9x13 glass baking dish, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of peppers work best for brick chicken with vinegar peppers?

Martha suggests any mix of Italian frying peppers, such as Cubanelle, Jimmy Nardello and hot or sweet cherry peppers. For less heat, stick to sweet peppers only. They peak in late summer and fall, so that's when this dish tastes best.

Can I make brick chicken without a second skillet?

Yes. Any heavy, flat-bottomed weight works, like a cast iron pan, a Dutch oven lid or a foil-wrapped brick. Keep the foil between the weight and the chicken so nothing sticks to the skin.

How do I store and reheat leftovers?

Keep the chicken and peppers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 15 minutes so the skin crisps back up, because the microwave leaves it soft.

Can I make the vinegar peppers ahead of time?

You can sauté the peppers and build the sauce a day ahead and refrigerate it. Sear the chicken fresh, then combine everything in the baking dish and roast as written, adding a few extra minutes since the peppers start cold.

What's the most common mistake with this recipe?

Moving the chicken before the crust forms is the big one. Leave it alone for the full 10 to 12 minutes, and make sure it's patted dry and at room temperature so the skin browns instead of steaming.