Description
Chicken and Peppers is a rustic Italian-inspired dish featuring tender seared chicken thighs simmered with sweet red and green bell peppers, garlic, and hand-crushed plum tomatoes in a flavorful white wine sauce, finished with fresh basil for a vibrant, comforting meal.
Ingredients
Scale
Chicken
- 4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat
- Salt and pepper to taste
- 1/4 cup olive oil divided
Vegetables and Aromatics
- 2 large red bell peppers sliced
- 2 large green bell peppers sliced
- 4 cloves garlic sliced
- 1 28-ounce can plum tomatoes hand crushed and drained
- 1/4 cup packed basil leaves hand torn, for finishing
Liquids
- 1/2 cup dry white wine (such as Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay)
Instructions
- Prepare the tomatoes: Drain the canned plum tomatoes in a colander to remove excess liquid. Set the pulp aside to use in the recipe.
- Season the chicken: Pat the chicken thighs dry with paper towels and season liberally with salt and pepper on both sides for optimal flavor.
- Sear the chicken: Heat a large stainless steel frypan or burner-safe roasting pan over medium heat. Add 2 tablespoons of olive oil once hot, then sear the chicken thighs for 5 minutes per side until well browned. Work in batches to avoid overcrowding the pan. Set seared chicken aside on a plate and tent with foil to keep warm.
- Sauté garlic and peppers: Add the remaining olive oil and sliced garlic to the hot pan. Sauté for 60 seconds until fragrant, then add the sliced red and green bell peppers. Stir to coat the peppers and garlic evenly in the oil.
- Deglaze and simmer: Pour in 1/2 cup dry white wine and use a wooden spoon to scrape the pan’s bottom, loosening any flavorful browned bits. Add the drained plum tomatoes and bring the mixture to a simmer.
- Combine chicken and sauce: Return the chicken thighs to the pan, stir gently to combine with the sauce and peppers.
- Cook through: Partially cover the pan with a lid or foil and simmer over low heat for 35 minutes, stirring occasionally to integrate flavors and prevent sticking.
- Thicken sauce if needed: If there is still too much liquid after cooking, remove the chicken to a plate and cook the sauce over medium-high heat for 5 to 10 minutes until thickened to your liking. Otherwise, skip this step.
- Season and finish: Taste the sauce and season with salt and pepper as needed. Turn off the heat, tear fresh basil leaves over the dish for brightness and aroma.
- Serve: Serve the chicken and peppers hot with crusty Italian bread to mop up the flavorful sauce. Enjoy your comforting Italian meal!
Notes
- Any chicken cuts can be used; traditionally pollo coi peperoni is made with whole skin-on chicken pieces.
- For white meat, avoid overcooking past 165°F to prevent dryness. Dark meat like chicken thighs should be cooked to about 175°F for tenderness.
- Recommended dry white wines for this recipe include Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay.
- Leftovers can be stored up to 3 days and reheated in the microwave or on the stovetop over medium-low heat until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg
