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
Preparation
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.
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
Preparation
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.