• Cut chicken into 8 pieces; halve breasts. Heat olive oil in large skillet set over medium-high heat. Brown chicken, garlic and shallots, turning chicken to crisp skin all over.
• Add thyme leaves to skillet; discard stem. Pour in wine and vinegar; increase heat to reduce wine. Add tomatoes and piquillo peppers; season with pepper. Reduce heat, cover and cook for 30 minutes or until chicken is cooked through. Season salt to taste.

Tip: This classic dish is great with white rice, but it would also complement roasted potatoes.

Recipe provided by Joseph Ciminera