Hi fellow chowhounds- Friday night I put together a braise with chicken thighs, onion, garlic, chicken broth, wine and around 1/4 cup of diced tomatoes. When the braise was done, I checked for seasonings and felt it needed something. I saw in my fridge that I had some jarrred yellow pepper rings. I know that Italians use the red cherry peppers in some recipes so I decided to experiment. I added a few and let the braise continue to cook for another 20 minutes. I had it over rice and it was delicious. I tried using the peppers again tonight with some veal stew and the peppers were too strong for the mild meat, but I intend to use them again with some pork later in the week. I think they'll go well with the pork.