Description
This classic Italian-inspired Chicken and Peppers recipe features tender boneless chicken thighs simmered with colorful bell peppers, garlic, plum tomatoes, and a splash of dry white wine. The dish is finished with fresh basil and is perfect served with crusty Italian bread to soak up the flavorful sauce.
Ingredients
Scale
Chicken and Vegetables
- 4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat
- 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
Liquids and Seasoning
- 1/2 cup dry white wine
- 1/4 cup olive oil divided
- salt and pepper to taste
- 1/4 cup packed basil leaves hand torn, for finishing
Instructions
- Prepare Tomatoes: Drain the plum tomatoes by pouring them into a colander and set aside the pulp to use in the recipe.
- Season Chicken: Pat the chicken thighs dry with paper towels and season liberally on both sides with salt and pepper.
- Sear Chicken: Heat a large stainless steel frypan or burner-safe roasting pan over medium heat. Add 2 tablespoons of olive oil. Once hot, sear the chicken thighs for 5 minutes per side until well browned. Work in batches to avoid overcrowding. Set the chicken aside on a plate tented with foil.
- Sauté Garlic and Peppers: Add the remaining olive oil and sliced garlic to the pan. Sauté for 60 seconds, then add the sliced bell peppers, stirring to coat them in oil.
- Deglaze and Simmer: Pour in 1/2 cup dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the plum tomato pulp and bring the sauce to a simmer.
- Combine and Cook: Return the chicken thighs to the pan, stir everything together, and partially cover with a lid or foil. Let it cook over a gentle simmer for 35 minutes, stirring occasionally.
- Reduce Sauce if Needed: If after cooking there is still excess liquid, remove the chicken to a plate. Increase the heat to medium-high and cook the sauce for 5 to 10 minutes until it thickens to your desired consistency.
- Finish and Serve: Taste the sauce and season with salt and pepper if needed. Turn off the heat. Tear the fresh basil leaves and sprinkle them over the chicken. Serve hot with crusty Italian bread for dipping into the sauce. Enjoy!
Notes
- Any type of chicken can be used; traditionally, pollo coi peperoni is made with whole skin-on chicken pieces.
- When using white meat, avoid overcooking to prevent dryness. Dark meat like chicken thighs benefits from cooking to at least 175°F for tenderness.
- Recommended dry white wines include Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay.
- Leftovers keep for up to 3 days and can be reheated in the microwave or on the stovetop over medium-low heat until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
