Buffalo Chicken

Buffalo Chicken Lettuce Wraps
Ingredients
1 tablespoon olive oil
1 tablespoon butter
8 large boneless, skinless chicken thighs
Coarse salt and freshly ground pepper
1 bunch green onions, thinly sliced, about 1 cup
3 medium celery ribs, diced, about 1 cup
4 medium garlic cloves, peeled and minced, about 1 tablespoon
1 whole marinated roasted red pepper, diced, about ½ cup
1 cup hot pepper sauce
1 head leaf lettuce, 25 to 30 leaves, washed and dried
Method
Heat the olive oil and butter in a large skillet over medium high heat.
Add the chicken to the pan. Season with salt and pepper. Sear the chicken until golden on both sides, about 5 minutes total. Remove the chicken to a platter.
Place the green onions, celery and garlic in the pan. Cook until soft, about 5 minutes.
Stir in the red pepper.
Place the chicken back into the pan.
Pour in the hot sauce.
Reduce the heat to medium and simmer the chicken in the sauce until cooked through, about 15 to 20 minutes.
Remove the chicken to a cutting board. Use 2 forks to shred the chicken into bite-size pieces. Place the shredded chicken back into the sauce.
Serve the shredded chicken in a bowl. Place the lettuce leaves around the side.