A one-pan dinner winner that goes from the oven to the table with ease.
in a large ovenproof skillet over medium-high. Working in batches if needed, cook chicken until golden brown and just cooked through, 5–7 minutes per side. Transfer chicken to a plate, leaving drippings behind.5 garlic cloves, thinly slicedtwo 16-oz. jars whole roasted red peppers, drained, sliced into 1"-wide strips
, and cook, stirring occasionally, until softened, about 5 minutes. Add 2 Tbsp. double-concentrated tomato paste,; season with salt and black pepper. Cook, stirring often, until peppers are coated and paste is slightly darkened in color, about 3 minutes. Add, and ⅓ cup water and cook, stirring and scraping up any browned bits stuck to bottom of skillet, until peperonata is slightly thickened, about 2 minutes. Remove from heat.Heat broiler.
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