Fried chicken with peppers in a frying pan

Ingredients:

• 8 small chicken thighs with skin and bones (about 1 kg)
• 1 potato, peeled and cut into 2.5 cm cubes.
• 1 heaping tbsp dried oregano
• 3 tbsp. l. olive oil
• 1 medium onion, cut into 2.5cm pieces.
• 1 large sweet green pepper, cut into 4cm pieces.
• 6 cloves garlic, crushed
• 4-6 pickled cherry peppers, seeded and thinly sliced ​​+ 1/3 cup brine
• 1/4 cup coarsely chopped fresh parsley

Preparation:

1. Preheat the oven to broil. Place the potatoes in a medium saucepan, cover with water, and add 1 tablespoon of salt. Bring to a boil and cook until tender, about 8 minutes. Drain. Meanwhile, pat the chicken dry and sprinkle with oregano, salt, and pepper to taste.
2. In a large cast-iron skillet, heat 2 tablespoons olive oil over high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Transfer the chicken to a plate. Add the potatoes to the skillet and cook, stirring, for 3 minutes. Add the onion and bell pepper and cook until softened, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook for 2 minutes. Add the cherry peppers and brine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Remove from heat.
3. Return the chicken to the pan and sprinkle with parsley. Stir with tongs, then arrange the chicken, skin side up, on top of the vegetables. Grill until the skin is crispy, 2-3 minutes.