Extra Crispy Skinned Chicken Breast w/ Sweet Pepper Sauce

Chicken
3 large bone-in chicken breasts
Salt and pepper
2 tablespoons vegetable oil
Sweet Pepper Sauce
1.5 teaspoon oil
1/2 finely chopped onion
1 tablespoon of flour
1 cup chicken broth
6 sweet peppers
1/2 teaspoon thyme
1 teaspoon parsley
1.5 teaspoon paprika
1 teaspoon black pepper
PREPARATION
Split the chicken and debone.
Poke the skin on the chicken several times (40-50x)
Pound the chicken and sprinkle salt over them.
Cover the chicken and refrigerate for 1-6 hours.
Take the chicken, make sure they are dry.
Sprinkle black pepper over them.
In a large skillet pour 2 tablespoons of vegetable oil over medium high heat and quickly place chicken skin side down.
Put a heavy pot on top of chicken. (Helps the skin cook crispier)
Check on the skin after 8 mins, if golden and crispy, flip the breasts & leave uncovered.
Cook for another 6 minutes or until golden.
Once the skin is cooked, remove all the oil from skillet.
Return 1.5 teaspoons of oil to the same skillet.
Add the onions, cook for about 1 minute, and add the flour.
Add the chicken broth and pepper vinegar.
Add the parsley, thyme, paprika, and black pepper.
Add salt to taste.


*Spread the sauce around the chicken when serving, so as not to make the skin soggy.