Description
A flavorful and comforting Italian-inspired Chicken and Peppers recipe featuring tender seared chicken thighs simmered with sweet bell peppers, garlic, tomatoes, and white wine, finished with fresh basil. Perfect served with crusty bread to soak up the delicious sauce.
Ingredients
Scale
Chicken
- 4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat
Vegetables and Herbs
- 2 large red bell peppers sliced
- 2 large green bell peppers sliced
- 4 cloves garlic sliced
- 1/4 cup packed basil leaves hand torn, for finishing
- 1 28-ounce can plum tomatoes hand crushed and drained
Liquids and Oils
- 1/2 cup dry white wine
- 1/4 cup olive oil divided
Seasonings
- Salt and pepper to taste
Instructions
- Prepare the tomatoes: Drain the can of plum tomatoes in a colander to remove excess liquid. Reserve the pulp for the recipe.
- Season the chicken: Pat the chicken thighs dry with paper towels. Season liberally with salt and pepper on both sides to enhance flavor and ensure good browning.
- Sear the chicken: Heat a large stainless steel frypan or burner-safe roasting pan over medium heat. Add 2 tablespoons olive oil once hot, then sear the chicken thighs for 5 minutes on each side until well browned. Work in batches to avoid overcrowding the pan. Set seared chicken aside on a plate tented with foil.
- Sauté garlic and peppers: Add remaining olive oil and sliced garlic to the pan. Sauté garlic for 60 seconds until fragrant. Add sliced red and green bell peppers and stir to coat with oil and garlic.
- Deglaze the pan: Pour in 1/2 cup dry white wine, scraping the bottom of the pan with a wooden spoon to release browned bits for flavor. Add the drained plum tomato pulp and bring the sauce to a simmer.
- Simmer chicken and sauce: Return chicken thighs to the pan and stir to combine. Partially cover the pan with a lid or foil and simmer gently for 30 to 35 minutes, stirring occasionally to ensure even cooking and flavor melding.
- Reduce sauce if needed: If after cooking there is excess liquid, remove the chicken to a plate and increase heat to medium-high to cook the sauce down for 5 to 10 minutes until thickened. Skip this step if sauce consistency is already desirable.
- Season and finish: Taste the sauce and adjust seasoning with salt and pepper. Turn off the heat, tear fresh basil leaves over the dish, and sprinkle evenly for a fresh herbal finish.
- Serve: Serve the chicken and peppers hot, accompanied by crusty Italian bread to mop up the flavorful sauce. Enjoy your meal!
Notes
- Any type of chicken can be used; traditionally pollo coi peperoni is made with whole skin-on chicken pieces.
- For white meat chicken, do not cook past 165°F internal temperature to avoid dryness. For dark meat like thighs, cooking to at least 175°F ensures tenderness by breaking down connective tissue.
- Recommended dry white wines include Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay for the best sauce flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated either in the microwave or on the stovetop over medium-low heat until warmed through.
- Use a burner-safe roasting pan if finishing on the stovetop or if you prefer to make this in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
