Hot Pepper Chicken Under a Brick

• 4 chicken legs with thigh (or 4 chicken breasts)
• salt and black pepper
• 5 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons red wine vinegar
• 1 tablespoon orange marmalade
• 1 teaspoon poppy seed
• 4 plum tomatoes, thinly sliced
• 12 seedless cucumber, thinly sliced
• 1 bunch arugula or 1 bunch watercress, chopped
• 13 cup flat leaf parsley, chopped (fresh)
• 2 -3 tablespoons chopped jarred banana pepper rings, plus
• 2 tablespoons banana pepper juice
• crusty bread, for mopping

1. Season the chicken with salt and black pepper.
2. In a small dish, combine 2 tablespoons olive oil, the mustard, and the crushed red pepper.
3. Spread the mixture all over the chicken.
4. Place chicken, meaty side down, in a nonstick skillet.
5. Set a piece of foil loosely over the chicken, then place a plate or smaller pan on top and weigh it down with a brick or some cans.
6. Cook the chicken over medium heat until cooked through, about 25 minutes.
7. While the chicken cooks, whisk together the vinegar, marmalade, and poppy seeds, then stream in the remaining 3 tablespoons olive oil.
8. Toss the tomatoes, cucumber, and arugula with the dressing and season with salt and pepper.
9. In a small bowl, combine parsley, banana peppers, and pepper juice.
10. Top the chicken with the parsley-pepper mixture and serve with the salad and the bread.

chicken, salt, extra virgin olive oil, mustard, red pepper, red wine vinegar, orange marmalade, poppy seed, tomatoes, cucumber, arugula, flat leaf parsley, pepper, banana pepper, crusty bread

Taken from www.food.com/recipe/hot-pepper-chicken-under-a-brick-260970 (may not work)