Chicken and Peppers

5 from 11 votes

Chicken thighs, bell peppers, garlic, white wine, and a few canned tomatoes marry together perfectly in this one pan, Roman-style dish.

Prep Time5

Cook Time50

Total Time55

Course: Main Course

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

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
1/2 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
1 28 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!

Video

Notes

Any type of chicken can be used. Traditionally pollo coi peperoni is made with whole skin-on chicken pieces.
For white meat, to avoid drying out the chicken, it is important to not cook past 165f internal temp. However, for dark meat (chicken thighs are dark meat), it is better to cook to at least 175f to break down the connective tissue and create a more tender bite of chicken.
Dry white wines to use include Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay.
Leftovers can be saved for up to 3 days and can be reheated in the microwave or on the stovetop on medium-low heat until warmed through.

Nutrition