Description
A hearty and flavorful Chicken and Peppers dish featuring tender boneless chicken thighs simmered with sweet bell peppers, garlic, plum tomatoes, and white wine, finished with fresh basil for a comforting Italian-inspired meal.
Ingredients
Scale
Chicken and Marinade
- 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 Sauce
- 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
- 1/2 cup dry white wine
- 1/4 cup packed basil leaves hand torn, for finishing
Instructions
- Prepare the tomatoes: Drain the canned plum tomatoes through a colander to separate the pulp, which will be used for the sauce.
- Season the chicken: Pat the chicken thighs dry using paper towels and season both sides liberally with salt and pepper.
- Sear the chicken: Heat a large stainless steel frypan or burner-safe roasting pan over medium heat. Add 2 tablespoons of olive oil and sear the chicken thighs for 5 minutes on each side until well browned. Work in batches to avoid overcrowding the pan. Set the seared chicken aside on a plate tented with foil.
- Sauté garlic and peppers: In the same pan, add the remaining olive oil and sliced garlic. Sauté for 60 seconds until fragrant, then add the sliced red and green bell peppers, stirring to coat them in the oil and garlic.
- Deglaze and simmer: Pour in 1/2 cup of dry white wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the drained plum tomatoes and bring the sauce to a simmer. Once simmering, return the chicken thighs to the pan and stir everything together.
- Cook the chicken and sauce: Partially cover the pan with a lid or foil and simmer for 35 minutes, stirring occasionally to prevent sticking.
- Reduce the sauce if needed: If there is still excess liquid after cooking, remove the chicken to a plate and simmer the sauce over medium-high heat for 5-10 minutes to thicken it. This step can be skipped if the sauce is already thick enough.
- Finish and serve: Taste and adjust seasoning with salt and pepper. Turn off the heat and stir in the torn fresh basil leaves. Serve the chicken and peppers hot with crusty Italian bread to soak up the savory sauce. Enjoy!
Notes
- Any type of chicken can be used; traditionally, pollo coi peperoni is made with whole skin-on pieces.
- For white meat chicken, avoid cooking past 165°F to prevent drying out; for dark meat like thighs, cook to at least 175°F to tenderize connective tissue.
- Recommended dry white wines include Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay.
- Leftovers can be stored for up to 3 days and reheated in the microwave or on the stovetop over medium-low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
