Description
This classic Italian-inspired Chicken and Peppers recipe features tender boneless chicken thighs cooked with vibrant red and green bell peppers in a savory tomato and white wine sauce, finished with fresh basil for a flavorful and comforting meal perfect for any night of the week.
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
Sauce and Seasonings
- 1 28-ounce can plum tomatoes hand crushed and drained
- 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 the Tomatoes: Drain the can of plum tomatoes through a colander to separate the pulp which will be used for the sauce.
- Season the Chicken: Pat the chicken thighs dry with paper towels, then season liberally with salt and pepper on both sides.
- 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 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 and sauté for 60 seconds. Add the sliced red and green bell peppers and stir to coat.
- Add Wine and Tomatoes: Pour in the 1/2 cup dry white wine and use a wooden spoon to scrape up any browned bits from the pan bottom. Add the drained plum tomatoes and bring the sauce to a simmer.
- Simmer with Chicken: Return the chicken thighs to the pan, stirring to combine. Partially cover with a lid or foil and cook over a simmer for 35 minutes, stirring occasionally.
- Reduce Sauce if Needed: If after 35 minutes there is excess liquid, remove the chicken to a plate and increase heat to medium-high to cook down the sauce for 5 to 10 minutes until thickened.
- Finish and Serve: Taste the sauce and adjust seasoning with salt and pepper as desired. Turn off the heat, sprinkle with torn basil leaves, and serve with crusty Italian bread to soak up the sauce.
Notes
- Any chicken cut can be used, although traditionally skin-on whole pieces are preferred.
- For dark meat chicken thighs, cook to at least 175°F internal temperature for tenderness; white meat should not exceed 165°F to avoid dryness.
- Recommended dry white wines: Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay.
- Leftovers keep for up to 3 days and reheat well in microwave or on stovetop over medium-low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg
