Sauted Chicken with Curried Vegetables by Chef Rob Endelman

Preheat the oven to 350 degrees.

Heat the olive oil in a heavy skillet over medium-high heat.

Pat the chicken thighs dry with a paper towel and season with salt and pepper. Saut the chicken skin side down in the hot skillet for 3-4 minutes until it browns and the skin is crispy.

Flip the chicken and cook on the other side for another 3-4 minutes.

Transfer chicken to a baking sheet or sizzle pan and bake in preheated oven for another 5 minutes, or until cooked through.

In the same skillet, add the onion and peppers and saut until tender, about 3-4 minutes.

Add the curry powder and parsley, stirring together with the onion and pepper off the heat.

Remove the chicken from the oven and let it rest on a wire cooling rack for 3-4 minutes.

To serve, place the vegetables on a plate and top with the chicken. If desired, serve with a dome of cooked brown rice.<