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Ingredients

• 1 cup  extra-virgin olive oil
• 2   small onions, thinly sliced
• 2   red bell peppers, thinly sliced
• 2   yellow bell peppers, thinly sliced
• 12   garlic cloves, thinly sliced (1/2 cup)
• 2 pounds  plum tomatoes, seeded and coarsely chopped
•   Kosher salt
•   Piment d'Espelette or hot paprika (see Note)
• 20   chicken thighs (about 8 pounds)
•   Freshly ground pepper
• 1/2 cup  light brown sugar
• 1 cup  sherry vinegar

Description

Gerald Hirigoyen Named His Restaurant After Piperade, A Basque Vegetable Stew That Combines Tomatoes, Bell Peppers, And Onions; Here He Uses A Piperade Puree To Braise Chicken. He Says Children Love This Lightly Sweet Sauce: "Anytime I'm Cooking

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