Description
A flavorful Italian-inspired dish featuring tender boneless chicken thighs cooked with vibrant red and green bell peppers, garlic, plum tomatoes, and a splash of dry white wine. Finished with fresh basil for a rich, comforting meal perfect served with crusty Italian bread.
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 Sauce
- 2 large red bell peppers sliced
- 2 large green bell peppers sliced
- 4 cloves garlic sliced
- 1/2 cup dry white wine
- 1 28-ounce can plum tomatoes hand crushed and drained
- 1/4 cup packed basil leaves hand torn, for finishing
Instructions
- Drain Tomatoes: Drain one 28-ounce can of plum tomatoes in a colander, reserving the pulp for the recipe.
- Season Chicken: Pat the chicken thighs dry with paper towels then season liberally with salt and pepper on both sides.
- Sear Chicken: Heat a large stainless steel frypan or burner-safe roasting pan to 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.
- Sauté Garlic and Peppers: Set seared chicken aside tented with foil. Add remaining olive oil and sliced garlic to the pan and sauté for 60 seconds. Add sliced bell peppers and toss to coat.
- Deglaze and Build Sauce: Pour in 1/2 cup dry white wine and scrape the bottom of the pan with a wooden spoon to release browned bits. Add the plum tomatoes and bring the sauce to a simmer.
- Simmer Chicken in Sauce: Add the seared chicken thighs back into the pan and stir together with the sauce. Partially cover with a lid or foil and simmer for 30-35 minutes, stirring occasionally.
- Adjust Sauce Consistency: If the sauce remains too liquid after cooking, remove chicken to a plate and cook sauce over medium-high heat for 5-10 minutes to thicken, then return chicken.
- Season and Finish: Taste and adjust salt and pepper. Turn off the heat, tear fresh basil leaves and sprinkle over the chicken and peppers.
- Serve: Serve warm with crusty Italian bread to mop up the flavorful sauce. Enjoy!
Notes
- Any type of chicken can be used, but traditionally whole skin-on pieces are common.
- For white meat, avoid cooking past 165°F to prevent dryness; dark meat like thighs should reach 175°F for tenderness.
- Recommended dry white wines include Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay.
- Leftovers store well for up to 3 days and reheat well in microwave or stovetop on medium-low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg
