Italian Chicken and Peppers
When boneless skinless chicken thighs go on sale, I stock up. They are so forgiving, even for a novice chef, because they can be cooked to death, and they never get dry! This simple recipe has a lot of flavor, and is best served over pasta. It tastes equally as good in the slow cooker, and can even be prepared the day before, and reheated for entertaining. The quality of the ingredients are important. I like to use San Marzano tomatoes whenever possible. They are from Italy, and are the gold standard in the canned tomato field. The wine must be one you would enjoy by the glass, and of course would pair beautifuly with the finished dish! Enjoy!
- 2-3 tablespoons olive oil
- 2 lbs boneless skinless chicken thighs
- 1 onion, sliced
- 2 red peppers, sliced
- 1 yellow pepper, sliced
- 3 cloves garlic, crushed then minced
- 1/2 to 1 cup dry red wine
- 28oz can diced tomatoes, undrained
- 1 large jar marinara tomato sauce
- your favorite pasta
- Heat a large dutch oven or heavy bottom pot over medium high heat. When pot is hot, add oil. Season the chicken with salt and pepper liberally. When the oil begins to ripple, add the chicken to the pot.
- Do not move the chicken until it releases from the bottom to get a nice browning effect. Once the chicken can be moved with tongs or a spoon, turn over to brown the other side.
- Once second side is browned, remove chicken to a plate. Add onion and peppers. Cover and turn to medium low for 5 to 10 minutes stirring occasionally until softened.
- Add the garlic, and continue cooking one minute.
- Add the red wine, and deglaze the pan by gently scraping the bottom- use a wooden spoon if you are concerned about damaging your pot.
- Return the chicken and accumulated juices to the pot.
- Add the tomatoes, undrained, and the marinara. Cover and cook over medium low 15 minutes, or as long as you like. Cook your pasta during this time if eating right away.