DISCLAIMER: I have never tried this recipe. But here is Chicken Scarpariello, as it appears in the Gourmet Cookbook. 2.5 lb chicken thighs, rinsed and patted dry salt and pepper 3 T olive oil 1 lg onion, chopped 2 red bell peppers, cored, seeded, cut into 3/4 inch pieces 2-4 jarred hot cherry peppers in vinegar (to taste), drained and chopped fine 5 garlic cloves, thinly sliced 1/3 cup dry white wine 1/3 cup chicken stock or store-bought broth 1/3 cup fresh chopped parsley Hack each thigh in half or thirds through the bone with a cleaver and season with s&p. Heat 1 T oil in a 12-inch heavt skillet over med. high heat; add half of chicken, skin side down, and cook through, 10 to 12 minutes. Transfer to a plate and keep warm. Heat another T of oil and repeat with remaining chicken. Pour off all but 1 T of fat from the skillet. Add remaining T of oil and add onions, cherry peppers, and bell peppers. Reduce heat to moderate, cover, and cook about 7 minutes until soft, stirring occasionally. Add garlic and sautee until golden, 2 minutes. Add wine and stock, increase heat, and boil uncovered until most of liquid had evaporated, about 4 minutes. Add chicken with accumulated juices from the plate and parsley, cook until heated through, about 5 minutes. Season with salt. I was thinking about making this sometime soon, which is why it rung a bell when I saw this post. If you try it, please let me know how it is!!