Brick Chicken with Vinegar Peppers

Ingredients

• 1 small chicken (about 3 ½ pounds), room temperature, halved and patted dry
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 ½ pounds mixed Italian frying peppers, sliced (about 7 cups total)
• 1 small onion, sliced (1 ½ cups)
• 3 cloves garlic, thinly sliced
• ½ cup low-sodium chicken broth
• ½ cup red-wine vinegar
• 2 tablespoons sugar
• 3 tablespoons capers, drained
• 2 sprigs rosemary (each about 4 inches)
• Creamy polenta for serving

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