Chicken And Peppers Recipe
Chicken thighs, bell peppers, garlic, white wine, and a few canned tomatoes marry together perfectly in this one pan, Roman-style dish.
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Calories: 709kcal
Servings: 6
Equipment
- Large Skillet
- Chef's Knife
- Small Bowl
Ingredients
- 4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat
- 2 large green bell peppers sliced
- 1/4 cup olive oil divided
- salt and pepper to taste
- 2 large red bell peppers sliced
- 1/4 cup packed basil leaves hand torn for finishing
- 4 cloves garlic sliced
- 1 28 ounce can plum tomatoes hand crushed and drained
- 1/2 cup dry white wine
Instructions
- Drain the can of plum tomatoes and set the pulp aside.
- Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Sear the chicken thighs for 5 minutes per side until browned. Work in batches to avoid overcrowding.
- Transfer the seared chicken to a plate and cover with foil. In the same pan, add the remaining olive oil and sliced garlic. Sauté for 60 seconds, then add the bell peppers and toss to coat.
- Pour in ½ cup of dry white wine, scrape the pan to release flavor bits, then stir in the plum tomatoes. Bring to a simmer, add the chicken thighs back into the pan, and cook for 30-35 minutes, stirring occasionally.
- If there’s excess liquid after cooking, remove the chicken and reduce the sauce over medium-high heat for 5-10 minutes. Season to taste with salt and pepper, then sprinkle with torn basil leaves. Serve with crusty Italian bread to enjoy the sauce.
Nutrition
Calories: 709kcal | Carbohydrates: 11.1g | Protein: 89.2g | Fat: 31.4g | Saturated Fat: 7.4g | Cholesterol: 269mg | Sodium: 661mg | Potassium: 1069mg | Fiber: 2g | Sugar: 7.2g | Calcium: 69mg | Iron: 5mg