Description
A flavorful Italian-inspired dish featuring tender boneless chicken thighs simmered with vibrant red and green bell peppers, garlic, plum tomatoes, and dry white wine, finished with fresh basil for a perfect balance of savory and fresh flavors.
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
- 1/4 cup packed basil leaves hand torn, for finishing
Liquids
- 1/2 cup dry white wine
Instructions
- Prepare the tomatoes: Drain the plum tomatoes in a colander to remove excess liquid, using only the pulp for the recipe.
- Season the chicken: Pat the chicken thighs dry with paper towels, then season generously 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 on each side until well browned. Work in batches to avoid overcrowding. Set the seared chicken aside on a plate tented with foil.
- Sauté garlic and peppers: Add the remaining olive oil to the pan along with the sliced garlic. Sauté for 60 seconds, then add the sliced bell peppers and toss to coat.
- Deglaze and simmer: Pour in the dry white wine, scraping the bottom of the pan with a wooden spoon to lift flavor bits. Add the plum tomato pulp and bring the sauce to a simmer.
- Add chicken and cook: Return the chicken thighs to the pan and stir to combine. Partially cover with a lid or foil and simmer gently for 30-35 minutes, stirring occasionally.
- Thicken the sauce if needed: If liquid remains excessive after cooking, remove chicken to a plate and cook the sauce over medium-high heat for 5-10 minutes until thickened.
- Season and finish: Taste the sauce and adjust salt and pepper as needed. Turn off heat, tear fresh basil leaves over the dish, and serve immediately, ideally with crusty Italian bread to mop up the sauce.
Notes
- Any type of chicken can be used; traditional versions use whole skin-on pieces.
- For white meat, keep internal temperature at 165°F to avoid dryness; dark meat like thighs benefit from cooking to 175°F for tenderness.
- Recommended dry white wines include Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay.
- Leftovers keep for up to 3 days and can be reheated on the stovetop over medium-low heat or in a microwave until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
