Try this Chicken Stew With Peppers recipe, or contribute your own.
- salt and pepper
- 1 cup dry white wine
- 1 teaspoon dried oregano
- 3 tablespoons capers
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
- 1 small onion peeled and sliced
- 3 cloves garlic peeled and minced
- 8 skinless chicken thighs
- 2 sweet red peppers cored, seeded and sliced
- 1 (28 ounce) can chopped tomatoes
- 1/2 teaspoon red hot chili flakes
- Carbohydrate 4.68707000040397 g
- Cholesterol 68.06 mg
- Fat 5.18331500073183 g
- Fiber 1.68829994263597 g
- Protein 17.0049200001254 g
- Saturated Fat 1.09576950009997 g
- Serving Size 1 1 Serving (168g)
- Sodium 285.432393313526 mg
- Sugar 2.998770057768 g
- Trans Fat 0.793374500027706 g
- Calories 147 calories
Step-by-step
- Preheat oven to 350 degrees F.
- In a large ovenproof pan or dutch oven, heat the olive oil and then brown the chicken thighs well on all sides.
- Remove the chicken to a plate and then add the onions and peppers to the pan and cook on medium heat until softened.
- Add the garlic and cook another 2 minutes.
- Add the chicken back into the pan along with the wine.
- Increase the heat, and cook until the wine has reduced by at least half.
- Add the tomatoes, parsley, oregano, chili flakes, capers, salt and pepper and mix well.
- Cover the pan and bake for 2 hours, removing the cover during the last 30 minutes to thicken the sauce.
- Serve hot.
When budget limits your protein choices, skinless chicken thighs offer rich flavor at a lower cost than breasts without drying out during long braises. Cooking this dish requires an ovenproof heavy-bottomed Dutch oven that retains heat evenly across a two-hour cooking window. Brown the meat thoroughly on all sides in two tablespoons of olive oil before adding vegetables to build essential depth in the pan. Crowding the pan prevents proper caramelization, so brown the thighs in batches if necessary. Reduce the dry white wine by at least half before introducing the tomatoes to cook off raw alcohol notes.
Pairing this robust braise with a starch that absorbs acidic tomato liquid transforms the meal efficiently. Polenta or crusty sourdough bread acts as an ideal vehicle for the sauce, capturing every drop of the reduced wine and pepper juices. Avoid serving this over delicate grains that turn mushy under heavy liquids.
Leftovers keep safely in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium-low heat until warmed through completely.
