Braised Chicken w/ Peppers

Name: Braised Chicken w/ Peppers
Total time: 4800 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 chicken thighs; Dash salt, pepper, paprika, and dried thyme; 3 tbs. olive oil; 2 red bell peppers, cored, seeded & sliced; 1 yellow onion (medium), peeled & chopped; 2 cloves garlic, peeled & sliced; 2 tbs. tomato paste; 1 cup dry white wine; 1 can (14.5 oz.) chopped tomatoes; 1 can (14 oz.) can low-salt chicken broth; 1/2 cup fresh basil leaves, snipped into pieces; 1/2 tsp. dried thyme leaves; 1/2 tsp. red hot chili flakes; 1 bay leaf; 1/4 cup fresh Italian parsley, chopped; 1 scallion (green onion), sliced

Rick M @RickM_PTC

PTC, GA.

This is an easy dinner to prepare. It is moist (thigh meat) with lots of Italian flavor. It’s also a go-to meal for large group gatherings, especially when entertaining takes you away from the kitchen. [For larger quantities, brown chicken in batches and increase vegetable & liquid ingredients by 30% and herb ingredients by 15%]

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Ingredients

80 mins

4 servings

8chicken thighs
Dashsalt, pepper, paprika, and dried thyme
3 tbs.olive oil
2red bell peppers, cored, seeded & sliced
1yellow onion (medium), peeled & chopped
2 clovesgarlic, peeled & sliced
2 tbs.tomato paste
1 cupdry white wine
1 can (14.5 oz.)chopped tomatoes
1 can (14 oz.)can low-salt chicken broth
1/2 cupfresh basil leaves, snipped into pieces
1/2 tsp.dried thyme leaves
1/2 tsp.red hot chili flakes
1bay leaf
1/4 cupfresh Italian parsley, chopped
1scallion (green onion), sliced

Saved

Steps

80 mins

1

Preheat oven to 350 degrees F.
2

Rinse chicken thighs and pat dry. Season the chicken with salt, pepper, paprika, and thyme.
3

In a large ovenproof pan (or Dutch oven) on the stove top, heat the olive oil and then brown the chicken thighs lightly on both sides on medium heat.
4

Remove the chicken to a plate and then add the peppers to the pan and sauté for 4 minutes. Add the onions to the peppers and cook until they are softened. Add the garlic and cook another 2 minutes.
5

With a spoon, add the tomato paste to the pan and mix well with the onions and peppers.
6

Heat for 1 minute and then add the wine. Increase the heat slightly and cook until the wine has been reduced a bit. Stir occasionally.
7

Add the tomatoes, broth, basil, thyme, chili flakes, and bay leaf to the wine sauce. Mix well. Add the chicken back into the pan and cover.
8

Place the pan into the heated oven and bake for 40minutes. Remove the lid, add the parsley, and bake for an additional 20 minutes at 300˚ uncovered to thicken the sauce.
9

Remove the pan from the oven and set aside for 10 minutes to cool a bit. Cover the pan loosely to retain heat and to allow some moisture to escape.
10

Serve with an Italian side-dish of risotto, or plate with rice or mashed potatoes and vegetables. Add a dash of green onions to the top.