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Monday, January 30, 2012

Braised Chicken with Green Peppers and Tomatoes

This is one of the best and easiest recipes I've made in a while.  And cooking with chicken thighs is a huge tip for getting maximum flavor for a minimum price.  As usual, I made a few changes to suit what I had on hand.  I used skin-on, bone-in chicken thighs (I think they're more flavorful anyway) and I used a 28 ounce can of diced tomatoes rather than whole tomatoes.  You brown the chicken, cook the veggies, then simmer it all together.  Super easy and crazy good.

I got this lovely recipe from the bon appetit website and it will be on our table regularly. 

Without further ado, Braised Chicken with Green Peppers and Tomatoes

4 tablespoons (about) extra-virgin olive oil, divided
1 package chicken thighs (about 4)
1 large onion, minced
3 garlic cloves, minced
2 tablespoons minced fresh Italian parsley
1 green bell pepper, cut into 1-inch squares
28 oz. can diced tomatoes
1 cup dry white wine

Heat 2 tablespoons 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 oil as needed.  Transfer platter (reserve skillet).

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

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