Ingredients
Method
1.Char red peppers on a barbecue grill or in the flames of a gas ring until blackened. Transfer to a plate and cover. When cool, peel off blackened skin, then cut the peppers in half, conserving any juices, cut out cores and flick out seeds. Cut pepper halves in half again.
2.Remove any fat from chicken thighs, rinse and pat dry with paper towels. Heat oil in a large frying pan or shallow casserole dish over medium heat (the pan will need a lid and should be heavy based or non-stick). Add chicken thighs, putting them skin side down in the pan. Brown well, then turn over and add the pine nuts and rosemary.
3.Cook for several minutes more, until chicken thighs are browned. Sprinkle with salt, grind over black pepper to taste, then stir in the red peppers.
4.Lower heat, cover pan or casserole with a lid and cook chicken nice and gently for 20 minutes, until the chicken is beautifully tender (if the thighs are monsters, they may take longer to cook all the way through). Stir through the sherry vinegar and serve.