Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, braised chicken w/ peppers. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Braised Chicken w/ Peppers is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Braised Chicken w/ Peppers is something that I’ve loved my entire life. They are nice and they look wonderful.
Transfer the chicken to a platter. Nestle the chicken in the vegetables, add the stock and bring to a boil. Once the chicken braises, the last step is to reduce, reduce, reduce.
To get started with this recipe, we have to first prepare a few ingredients. You can cook braised chicken w/ peppers using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Braised Chicken w/ Peppers:
- Make ready 8 chicken thighs
- Take Dash salt, pepper, paprika, and dried thyme
- Get 3 tbs. olive oil
- Take 2 red bell peppers, cored, seeded & sliced
- Make ready 1 yellow onion (medium), peeled & chopped
- Get 2 cloves garlic, peeled & sliced
- Take 2 tbs. tomato paste
- Get 1 cup dry white wine
- Take 1 can (14.5 oz.) chopped tomatoes
- Get 1 can (14 oz.) can low-salt chicken broth
- Get 1/2 cup fresh basil leaves, snipped into pieces
- Prepare 1/2 tsp. dried thyme leaves
- Prepare 1/2 tsp. red hot chili flakes
- Make ready 1 bay leaf
- Get 1/4 cup fresh Italian parsley, chopped
- Take 1 scallion (green onion), sliced
Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add the rosemary and then the chicken pieces, in batches if necessary. Add the bell peppers, onion, pancetta and red pepper flakes to the pot. An earthy, hearty version of the classic Italian dish, this recipe stars juicy, tender pieces of chicken leg, braised in white wine with red bell peppers, onion, and tomato.
Steps to make Braised Chicken w/ Peppers:
- Preheat oven to 350 degrees F.
- Rinse chicken thighs and pat dry. Season the chicken with salt, pepper, paprika, and thyme.
- In a large ovenproof pan (or Dutch oven) on the stove top, heat the olive oil and then brown the chicken thighs lightly on both sides on medium heat.
- Remove the chicken to a plate and then add the peppers to the pan and sauté for 4 minutes. Add the onions to the peppers and cook until they are softened. Add the garlic and cook another 2 minutes.
- With a spoon, add the tomato paste to the pan and mix well with the onions and peppers.
- Heat for 1 minute and then add the wine. Increase the heat slightly and cook until the wine has been reduced a bit. Stir occasionally.
- Add the tomatoes, broth, basil, thyme, chili flakes, and bay leaf to the wine sauce. Mix well. Add the chicken back into the pan and cover.
- Place the pan into the heated oven and bake for 40minutes. Remove the lid, add the parsley, and bake for an additional 20 minutes at 300˚ uncovered to thicken the sauce.
- Remove the pan from the oven and set aside for 10 minutes to cool a bit. Cover the pan loosely to retain heat and to allow some moisture to escape.
- Serve with an Italian side-dish of risotto, or plate with rice or mashed potatoes and vegetables. Add a dash of green onions to the top.
It tastes like it spent hours in the oven, even though it's done in about an hour. First off, I seasoned chicken with salt pepper, and seared in olive oil until juices ran clear. Sprinkle chicken with salt and pepper. Add green peppers, tomatoes and wine and stir to combine. In a large, deep ovenproof skillet over high heat, heat oil.
So that’s going to wrap it up with this exceptional food braised chicken w/ peppers recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
