Braised Chicken with Peppers and Tomatoes

Braised Chicken with Peppers and Tomatoes


Serves 6

  • 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


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

  2. Sprinkle chicken with salt and pepper.

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

  4. Transfer to platter (reserve skillet).

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

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

  7. Cover; simmer over medium-low heat 30 minutes.

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

  9. Season with salt and pepper. Serves 6.

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