Pepperoncini chicken

Olive oil
Chicken (thighs are best—breasts dry out too much)
Apple cider vinegar
Sugar
Pepperoncini (if you have options, go with the spicier ones)

De-seed the pepperoncini, cutting off the stems and removing the seeds. If any of them are too much bigger than bite-size, halve them.

Put the apple cider vinegar and sugar in a separate saucepan, simmering until it's reduced down to about two-thirds what you started with. The sauce is the best part, and you don't want to be skimpy. Use about a third of a cup of vinegar and a sixth of a cup of sugar per chicken thigh. Start early if you're making a lot, and unless you're a big fan of vinegar fumes, put your vent fan on 'high'.

After it's simmering, sautee the chicken in the oil. (That's high heat, and oil enough to just cover the bottom of the pan.) Use your vast cooking experience to determine when it's nearly done. Once it's nearly done, add the pepperoncini and the vinegar syrup, using enough of the latter to coat the bottom of the frying pan with a thin layer. The vinegar syrup will thicken further. It's done when it reaches a gooey consistency. Flip the chicken a few times to get it evenly coated.

Serve atop rice, if you're into that.

An old family recipe.