2 Tbs. olive oil
8 boneless skin-on chicken thighs, trimmed of excess fat and skin
Kosher salt and freshly ground black pepper
1 Large Yellow Onion, cut into pieces
6-8 cloves garlic, smashed
1 cup lower-salt chicken broth
¼ cup Marsala Wine
2 tsp. fresh thyme leaves
1 ½ cups red peppers cut into 1 inch strips
1 ½ cups red potatoes cut into 3/4-inch pieces
Crusty baguette for serving
Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large (14”), oven-proof sauté pan over medium-high heat until it’s shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate. Add the onions, garlic and thyme to the pan and cook until the onions are translucent and the garlic is lightly browned, 2 to 3 minutes.
Add the chicken broth, red peppers, potato, and marsala wine to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up but partially submerged in the broth mixture, and transfer to the oven.
Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes.
Serve with warm baguette for soaking up the broth. Yum!