An unusual combination to wake-up chicken thighs with an interesting slightly vinegary flavor.

16 oz GIARDINIERA or 16oz JAR GIARDINIERA With brine
5 TBS EXTRA VIRGIN OLIVE OIL
2 TBS PARSLEY – chopped
1 TB FRESH BASIL – chopped
RED PEPPER FLAKES – to taste
8 CHICKEN THIGHS – skin-on, bone-in
SALT – to taste
FRESHLY GROUND BLACK PEPPER – to taste

PREHEAT OVEN TO 400º

Combine giardiniera and brine, ¼ cup EVOO, parley, basil, salt pepper in a bowl and set aside. Heat remaining 1 TB oil in  large heavy skillet over medium-high heat

until just starting to smoke. Add chicken skin side down and cook until the skin is well browned and crispy – 5 to 7 minutes. Turn chicken over and transfer to pre-heated oven. Cook until chicken registers 175º. Transfer chicken to platter and top with giardiniera that has been warmed.

NOTE: this is an easy but tasty dish and goes well with roasted potatoes, rice or even polenta. I always serve crusty Italian bread with it.

BUON MANGIATA!