Description
This comforting Chicken and Peppers recipe features tender boneless skinless chicken thighs simmered with vibrant red and green bell peppers, garlic, dry white wine, and plum tomatoes. Finished with fresh basil, it’s perfect served with crusty Italian bread to soak up the rich, flavorful sauce.
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
Liquids and Herbs
- 1/2 cup dry white wine
- 1/4 cup packed basil leaves hand torn, for finishing
Instructions
- Prepare the tomatoes: Drain the can of plum tomatoes into a colander to remove excess liquid. Reserve the pulp for the recipe.
- Season the chicken: Pat the chicken thighs dry with paper towels, then 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 once hot. Sear the chicken thighs for 5 minutes on each side until they develop a well-browned crust. Work in batches without overcrowding the pan to ensure even browning.
- Set aside seared chicken and sauté garlic and peppers: Transfer the seared chicken to a plate tented with foil. Add the remaining olive oil and sliced garlic to the pan and sauté for 60 seconds until fragrant. Add the sliced red and green bell peppers, stirring to coat them evenly in the oil and garlic.
- Deglaze and add tomatoes: Pour in 1/2 cup of dry white wine, using a wooden spoon to scrape the bottom of the pan to loosen any caramelized bits. Add the drained plum tomatoes and bring the mixture to a simmer.
- Simmer chicken and peppers: Return the 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 prevent sticking.
- Optional sauce reduction: If there is still excess liquid after simmering, remove the chicken to a plate and increase the heat to medium-high. Cook the sauce for 5 to 10 minutes until slightly thickened. If the sauce is sufficiently thick, skip this step.
- Final seasoning and garnish: Taste the sauce and adjust seasoning with salt and pepper as needed. Turn off the heat. Tear the fresh basil leaves and sprinkle them evenly over the chicken and peppers.
- Serve: Serve the chicken and peppers hot with crusty Italian bread to mop up the delicious 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, cook to an internal temperature of 165°F to avoid drying out; for dark meat like chicken thighs, cook to at least 175°F for tender, flavorful results.
- Recommended dry white wines include Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay for best flavor.
- Leftovers can be stored for up to 3 days and reheated in the microwave or on the stovetop over medium-low heat until warmed through.
