Chicken with Peppers

Method

1. Debone the chicken thigh: remove the drumstick bone, then the hip bone, remove any cartilage, and open the meat like a book.
2. Season the deboned chicken with salt, pepper, and chopped aromatic herbs.
3. Roll the chicken tightly onto itself and tie it with kitchen twine. First tie the ends, then roll and secure with twine.
4. In a non-stick pan, heat a drizzle of extra virgin olive oil. Sear the rolled chicken over gentle heat for about 7-8 minutes until the fat renders.
5. Transfer the chicken to the oven to finish cooking.
6. Meanwhile, prepare the bell peppers: cut off the ends, remove the seeds, and slice into strips.
7. In the same pan, cook the pepper strips with olive oil, garlic, and salt.