10/04/2026
NEW RECIPE!!
Naugatuck Farmers Market find!!!
Jimmy Nardello Peppers 🌶️
I truly had no idea about these amazing peppers until a few years ago. One of my good friends is related to the Nardello family and introduced me to these peppers. Sooo cool. Not sure why I never knew about them sooner since they (and myself!) are a Naugatuck natives 😎
These beautiful, thin-skinned pepper seeds were brought from Italy to Naugatuck in the late 19th century when the Nardello family immigrated to the U.S. Now you can find them on menus at farm to table restaurants from coast to coast. They have become one of my favorite late-summer/early-fall peppers. Sweet, fruity and incredibly versatile.
Roasted Chicken Thighs with Honey Nut Squash, Jimmy Nardellos + Sherry Honey Pan Sauce
4 servings
6 bone-in chicken thighs
3 honeynut squash, seeded, cut into quarters
6 Jimmy Nardello peppers (or other long sweet pepper)
1 medium red onion, sliced
4 large cloves garlic, peeled
2 tablespoons olive oil
Salt and pepper
1 teaspoon cumin
½ teaspoon oregano
2 tablespoons honey
2 tablespoons sherry vinegar
Preheat the oven to 375 degrees.
Line a large baking sheet with parchment paper.
Arrange chicken, squash, peppers, onion and garlic on the baking sheet.
Toss with olive oil, cumin oregano and salt and pepper to taste. Drizzle with honey.
Roast for about 30-35 minutes or until chicken is cooked through (175 degrees) and veggies are tender.
Use the back of a spatula to squish the garlic cloves, pour sherry vinegar on the pan and scrape up the yummy browned bits to make a sauce.
Serve with mashed potatoes or risotto
