Hot Italian Chicken with Peppers and Chilli

Made a halfish recipe with thighs. Very good stuff.

• The skin was crispy. The technique is similar to one I saw in Cooks' Illustrated article about ensuring crispy skin. As I remember it involved first browning the chicken, then baking skin-side-up in a shallow dish, which allow moisture to escape. Work well here.

• The bell peppers went really well with the red wine vinegar/balsamic vinegar sauce.

• I made all the sauce because I was afraid too much would evaporate in the oven leaving the pan dry. Probably 3/4-ing it would be okay for a half recipe. I puzzled why she listed 1 fluid ounce of red wine vinegar and 2 tablespoons of balsamic vinegar, which are the same to my American eyes. Then I realized my book is British, and an imperial fluid ounce is only 1.9 tablespoons. Not that I'm going to worry about a tenth tablespoon in a recipe like like this.