Braised Chicken with Peppers and Tomatoes

Braised Chicken with Peppers and Tomatoes


4 tablespoons (about) extra-virgin olive oil, divided
2 and 1/4 pounds skinless boneless chicken thighs (about 12)

1 large onion, minced
3 garlic cloves, minced
2 tablespoons minced fresh Italian parsley
2 bell peppers, cut into 1-inch squares
6 whole tomatoes from 28-ounce can, drained, chopped
1 cup dry white wine


Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.

Sprinkle chicken with salt and pepper.

Working in batches, cook chicken until golden brown, about 4 minutes total, adding more olive oil as needed.

Transfer to platter (reserve skillet).

Add onion, garlic, and parsley to same skillet; saute until onion is soft, scraping up browned bits, about 4 minutes.

Add peppers, tomatoes, and wine; return chicken to skillet.

Cover; simmer over medium-low heat 30 minutes.

Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes.

Season with salt and pepper. Serves 6.

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