Easy Boneless Chicken Thighs and Peppers
Вставка
- Опубліковано 19 жов 2024
- This Italian chicken and peppers (pollo coi peperoni) recipe is super flavorful and really easy to make. Traditionally the dish is made with a whole chicken cut into pieces, but substituting boneless skinless chicken thighs works really well! The chicken and peppers braise in a touch of wine and plum tomatoes, creating the ultimate tender chicken thigh dish. Make sure to serve with a loaf of bread to soak up the all delicious sauce. I hope you enjoy this latest Italian chicken recipe!
TRY ALSO:
CHICKEN CACCIATORE: • Classic Chicken Caccia...
CHICKEN SCARPARIELLO: • Chicken Scarpariello w...
INGREDIENTS
4 pounds boneless skinless chicken thighs
3-4 large bell peppers - used red and green - sliced
8 ounces (about 1/3 of a standard can of plum tomatoes) hand crushed plum tomatoes
3-4 cloves of garlic - sliced
Salt and pepper - to taste
1/3 cup dry White wine
1/4 cup olive oil - for frying
1/4 cup Fresh basil - optional
INSTRUCTIONS
1. Season chicken with salt and pepper and sear until brown on both sides (about 3-4 minutes per side) in a large ovenproof pan over medium heat in a few tablespoons of olive oil.
2. Set cooked chicken aside and season a bit more with more kosher salt. Add the garlic to the pan. Cook for a minute until fragrant then add in all the peppers and stir to coat. If needed add a bit more olive oil to the pan.
3. Next add the white wine to the pan and cook for 3 minutes over medium-high heat until completely evaporated.
4. Next, add the tomatoes to the pan and stir together. Bring to a simmer then add in all the chicken. Mix well to coat the chicken with the tomatoes.
5. Lightly cover the pan (leave it cracked open) and place in a 325f oven to cook. After 30 minutes check on the chicken and if there is too much liquid remove the cover and continue to cook for another 30 minutes until the chicken absorbs most of the tomatoes and the peppers are very soft.
6. To crisp up the chicken a bit broil for the last 5 minutes.
7. Remove the chicken from the oven and if there is still too much liquid cook over medium-high heat to reduce a bit more. Taste test the chicken and sauce and make any final adjustments to seasoning if required. Finish with fresh basil and serve with crusty Italian bread to mop up all the sauce and peppers. Enjoy!
Follow my Instagram and if you make one of our recipes tag us and we'll post it on our stories!
INSTAGRAM:
/ sipandfeast
#chickenthighs #chickenandpeppers #italianchicken
As my 85 year ole Italian Grand Father would always say to us ........ Teenagers, gotta love'em or gotta feed'em! Jimmy your channel is truly one of the best home grown, truly authentic Italian cooking experiences I can find. Thank you for a walk back into my life.......... !
I recently went down to Florida to help take care of family and I ended up watching more than half of your vids with my 94yr old grandmother..You do an excellent job..Extremely relatable ,simple and great across the board...Thank you 👍🏻
Thanks a lot man! Glad you both are enjoying the videos.
I have been watching James' channel for a long time. I love his recipes... I keep coming back to certain recipes over and over. Furthermore, James just seems like the greatest guy to me. He just always gives me the impression that he is the kindest, most honest, most genuine, most down-to-earth person. I feel like he is the kind of guy that everyone would want as a friend.
I've watched about 7 of your videos back to back and I've saved every single recipe for future dinner ideas. Love love your recipes! You make them look so good, and it's actually really simple to make.
Really appreciate you watching all those episodes! I am trying to convey that most of these dishes are easy to make with minimal ingredients. Thanks for letting me know I'm on the right path!
I LOVE your show. And this recipe Rocks. After visiting my garden and seeing all the basil and peppers I needed to use, I decided to make this. So glad I did, so yummy. I did add some onion just because I had some Vidalias, but the rest was the same. Thank you for all these videos. I am cooking as fast as I can to make them all. 🙂
I am no cook, but I love watching cooking shows as a form of relaxation. Your channel is the first time I really engaged and took a leap. This is so great. Simple, accessible, and comprehensible. Thanks for being a great teacher.
Thanks very much and welcome to the channel!
I make this and put it over basmati rice. Excellent!
Great recipe. Was fantatsic! Also whats the backing track here? So soothing.
Love your videos. Sometimes even if I know the recipe, it helps me a lot to see a different take and keeps my own cooking, much lesser to yours, honest and fresh. Really great work
Thanks so much!
Just ovened it. Added some button mushrooms whole, purely because they needed used date wise lol. Going to try it with a side of garlic spaghetti with parmesan. Sure it will work. Thanks for the video.
Come out awesome, 2nd 30mins uncovered reduced it perfectly. Thank you
Glad you enjoyed it!
Recipes and playlist. The music is killing it in this vid. 🎶🎶🎶
Made this today. Recipe was awesome
delicious and simple!!!! I made it with bone in......
Even if the recipe calls for chicken bosoms, I'm apt to use thighs anyway...the flavor is just better & they're less fussy about cooking time.
I love your recipes! I make something very similar to this with sausages but that recipe includes Marsala wine vs white, onion, and red pepper flakes. I think white would work better here, though. This one is on my soon-to-try list.
The simplicity is awesome. Not a laundry list of ingredients and yet you build great flavors. What are some sides you could pair this with?
Thank you! I would pair a salad or green veggies such as this garlic broccoli: ua-cam.com/video/KNTR0fnO-_Y/v-deo.html or sauteed broccoli rabe: ua-cam.com/video/p0N81NNy5rQ/v-deo.html. Enjoy!
Looks yummy gave me an idea for using up some peppers.
Nice recipe. Thanks.
An easier way to trim out the insides of the peppers...
Since you are going to cut it into strips anyway, cut the pepper in half. Then cut those 2 pieces in half. This exposes the white part and seeds better so you can easily trim them off with the knife. This takes about 10-15 seconds and no ripping out with your hands needed!
Thanks for sharing your tips!
I'll cook this today. Thank you for sharing looks delicious
I’ve followed a couple of your recipes. All good.
Thank you for sharing! Great recipe 💯
Thanks very much!
What do you use the reserved liquid for? Like the extra juice you said to put in a coffee mug
Hi this and all your other recipe videos are awesome and I love your videos, but what can we use instead of white wine?
Thanks! You can replace the wine with chicken stock.
Love your channel bro!
I appreciate that!
Another great video. Your presentation style is excellent
. A question. I have an Instant Pot that I love. Would your recipes be adaptable to your recipes? Hope so. Thanks. Paul
Thanks! I have an Instant Pot but I really only use it for rice. That being said some, some and I really do mean only some recipes, can be adapted with the tool. Ragu and braised meats are the best ones to adapt.
this looks delicious only I will add onions when I make this
Do you have a recipe for asparagus and eggs? I make it all the time the simple way, but maybe there are better approaches.
I don't, but I would probably do it almost the same as this pepper and egg recipe: ua-cam.com/video/in7h2MAzBh0/v-deo.html
Made this for my family tonight... Just plain good and a keeper for a tasty relatively easy home cooked meal... I kept saying to myself throughout preparation that there is no seasoning here... Just salt, pepper, wine and garlic... Was thinking where is the Italian seasoning?... Oregano?... Red pepper flakes?... This of course could be added but was delicious without... The key to success was to control the amount of liquid as shown... Cover initially then uncover later... I even poured off some liquid at the halfway point so that roasting could take place at the end...
Really glad you enjoyed it. Thanks for the feedback.
Hi there. Is there a substitute for the wine? What side dish would you serve with this?
Hey I would just omit the wine. You might need to add just a touch more tomato. I would serve either garlic broccoli: ua-cam.com/video/KNTR0fnO-_Y/v-deo.html or this sauteed broccoli rabe recipe: ua-cam.com/video/p0N81NNy5rQ/v-deo.html. Enjoy!
Add chicken stock instead.
Thank you for finally admitting that the pith inside a pepper really doesn’t alter the taste that much. Cooks on the Internet and on television are going crazy screaming about how you have to take it out or it will be too bitter. The same goes for the sprouting portion of a garlic clove. What’s going on here? A lot of “princess and the pea situation” I think.
100%. Nobody is going to ruin a dish with a little red pepper pith. Now, there are plenty of other ways to ruin a dish though lol.
What is the soundtrack in the background?
Blue Dot, by Hosini & Jones. It’s on Apple Music
Can we just use crushed tomatoes
Yes, you can.
Ahhh daughters. I said not now, maybe later. lol
I have now prepared this dish two times and have found the oven cooking time to be too long. The peppers loose their texture and most of thier flavor along with the chicken is done after about 30 minutes as verified by a therometer. Also the next time I will add musrooms and/or onions to see where these flavor take me. Over all, I like the use of chicken thighs as I had limited use of them up untill now.
Make sure you have a really sharp knife.
Lol no dull knives allowed!
sub'd. 🙂👍
I don't like vegetables overcooked.
First💕💕
when I'm done cooking I get my dish towel hot with bleach and I clean each bottle of seasoning that I used..one thing I can't stand is to see people's spices caked up with food! just gross🤮
Tried this recipe tonight. Delicious.
Glad you enjoyed it!