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Italian Chicken with Peppers
2 - 4 people
00h 15
00h 30
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Ingredients and Method
Ingredients
- 4 bone-in, skin-on chicken thighs (or use boneless if preferred)
- Salt and freshly cracked pepper
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili flakes (optional)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup crushed tomatoes
- Fresh basil or parsley (for garnish)
Method
- Pat chicken dry and season with salt and pepper.
- Heat olive oil in a large skillet or braiser over medium-high heat.
- Sear chicken skin-side down for 4–5 minutes until golden, then flip and cook another 2–3 minutes.
- Remove and set aside.
- In the same pan, add sliced peppers, onion, and a pinch of salt.
- Cook 5–7 minutes until softened and slightly charred.
- Cook 5–7 minutes until softened and slightly charred.
- Pour in white wine and let it reduce for 2–3 minutes, scraping up any browned bits.
- Stir in broth and crushed tomatoes.
- Return chicken to the pan, skin-side up. Cover and simmer on low for 25–30 minutes until chicken is cooked through and tender.
- Spoon peppers and sauce over the chicken.
- Garnish with chopped basil or parsley.
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