Chicken and Peppers
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
50 mins
-
Total Time
55 mins
-
Servings
6
-
Calories
709 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken and Peppers
Description
This recipe uses boneless, skinless chicken thighs that are seasoned and seared to brown the exterior, locking in juices. The peppers and garlic cook briefly in olive oil to soften and infuse the oil with flavor before deglazing the pan with dry white wine. Hand-crushed and drained plum tomatoes are added for a thick, rich sauce. The chicken returns to simmer in this mixture, covered partially to maintain moisture for 30-35 minutes. The cooking approach tenderizes dark meat chicken, breaking down connective tissue for a pleasant texture rather than dryness. Fresh basil is torn over the finished dish for herbal brightness.
The combination of seared chicken and simmered vegetables creates a hearty, rustic meal with a balance of savory, acidic, and herbal notes. The wine adds complexity without overpowering the natural flavors, and the peppers provide sweetness and texture contrast. The sauce thickens during cooking, clinging to the chicken pieces.
This dish pairs well with rice, crusty bread, or pasta to soak up the pan sauce. It embodies a homestyle meal that can be served warm and reheated later. The recipe recommends using dry white wine varieties such as Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay.
When reheating leftovers, use gentle heat on the stovetop or microwave to preserve chicken tenderness. The recipe notes cover safe internal temperature targets: dark meat chicken benefits from reaching 175°F for tenderness. Adjust seasoning after cooking as needed.
Ingredients
- 4 pounds chicken thigh trimmed of any large pieces of fat, boneless, skinless
- 2 large bell pepper sliced, red
- 2 large green bell pepper sliced
- 4 cloves garlic sliced
- 1/2 cup white wine dry
- 1/4 cup olive oil divided
- salt to taste
- black pepper to taste
- 1/4 cup basil hand torn, for finishing, packed leaves
- 1 ounce can plum tomatoes hand crushed and drained
Instructions
- Drain 1 can of plum tomatoes into a colander. The pulp is what we want to use for this recipe.
- With paper towels, pat the chicken thighs dry, then season liberally with salt and pepper on both sides.
- Heat a large stainless steel frypan or burner-safe roasting pan to medium heat. Once hot, add 2 tablespoons of olive oil and sear the chicken thighs for 5 minutes per side or until well browned. Work in batches and do not overcrowd the pan.
- Set the seared chicken aside on a plate tented with foil and add the remaining olive oil and the sliced garlic to the pan. Saute for 60 seconds, then add the peppers and mix to coat.
- Right away add a ½ cup of dry white wine. With a wooden spoon, scrape the bottom of the pan to dislodge the flavor bits. Add in the plum tomatoes and bring the sauce to a simmer. Once simmering, add the chicken thighs to the pan and stir together.
- Partially cover the pan with a lid or foil and cook for 30-35 minutes over a simmer stirring occasionally.
- If after 30-35 minutes there is still too much liquid in the pan, remove the thighs to a plate, and cook the sauce over medium-high (for 5-10 minutes) to thicken. Note: If the sauce is thick enough you can skip this step.
- Once the liquid reduces and the chicken is coated with the soft peppers and tomatoes give it a taste test. Season with salt and pepper to get the flavor just right. Turn off the heat and tear the basil leaves and sprinkle all over. Serve chicken and peppers with crusty Italian bread to mop up the sauce. Enjoy!
Notes
- Use any chicken parts, but adjust cooking times; thighs are suited to longer cooking for tenderness.
- Recommended dry white wines include Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay for best flavor.
- Cook dark meat chicken to 175°F internal temperature to break down connective tissue and ensure tenderness.
- Store leftovers in the refrigerator up to 3 days and reheat carefully on medium-low heat or in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Calories | 709kcal | 35% |
| Carbohydrates | 11.1g | 4% |
| Protein | 89.4g | 179% |
| Fat | 31.2g | 48% |
| Saturated Fat | 7.4g | 37% |
| Cholesterol | 269mg | 90% |
| Sodium | 661mg | 28% |
| Potassium | 1069mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 7.2g | 14% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
