In general, when I have a few chicken thighs in the fridge and want something that won't take up my entire afternoon, I think of this recipe with peppers. I usually prepare it when I find nice peppers at the market or when I need a dish with sauce that isn't too complicated. It’s made in a single pan, with fairly clear steps, and you don’t need hard-to-find ingredients.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Cooking time: 45-50 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main dish, suitable for lunch or dinner
Ingredients
3 chicken thighs
3 peppers (preferably different colors, but not mandatory)
2 onions
4 cloves of garlic
1 cup white wine (or enough to cover about half the meat in the pan)
rosemary, salt, pepper
juice of one lemon (or to taste)
oil
Preparation Method
1. Rinse the chicken thighs well and pat them dry with a paper towel. Season them with salt on both sides.
2. In a large skillet, pour a bit of oil to cover the bottom. When the oil is hot, brown the thighs on each side, without cooking them completely – just until they develop a golden crust on the surface. Remove them to a plate.
3. Prepare a baking dish, greasing it with a little oil or lining it with parchment paper. Place the browned thighs in the dish in a single layer. Cover with plastic wrap and set aside.
4. While the thighs are browning, peel the onions and peppers. Slice the onions into thin half-moons and the peppers into thin strips.
5. In the same skillet where you browned the meat, add the onions and peppers. Sauté them for 1-2 minutes, just until they soften slightly and release their aroma into the oil.
6. Pour the onion and pepper mixture (along with the remaining oil) over the thighs in the dish, spreading it evenly.
7. Sprinkle rosemary, pepper, and any other spices you prefer on top. Add the crushed or roughly chopped garlic cloves.
8. Pour the cup of white wine over everything, ensuring there is liquid underneath the thighs as well. Cover the dish with aluminum foil.
9. Place the dish in the oven (preheated to 180°C, if you want a reference temperature) for about 30 minutes. The thighs should be almost cooked through, and the vegetables should be soft.
10. Remove the aluminum foil. Using a spoon, push the vegetables into the liquid in the dish so that the thighs remain visible on the surface.
11. Squeeze the lemon juice over the thighs. Return the dish to the oven, uncovered, and let it cook for another 5 minutes or until the thighs are browned and the sauce reduces slightly.
12. Remove the dish, let it rest for 5 minutes, then serve warm.
Why I Make This Recipe Often
It’s made with basic ingredients, takes little time, and doesn’t require constant supervision. I love that everything is in one dish, and the result is tasty even reheated the next day. You can use any kind of peppers or thighs; there’s no need for expensive meat or special techniques.
Tips and Variations
Tips
Don’t brown the thighs too much at the beginning, or they may dry out in the end.
If the sauce seems too greasy, you can remove some oil after sautéing the vegetables.
Use a sufficiently large dish so that the thighs don’t overlap.
Substitutions
White wine can be replaced with water or vegetable broth if you prefer not to use alcohol.
You can also use chicken breast, but adjust the oven time (it cooks faster).
Instead of rosemary, you can use thyme or a bit of paprika if you prefer a different flavor.
Variations
Add a diced tomato if you want a richer sauce.
For a spicier dish, add a bit of chili pepper or more black pepper.
It goes well with any kind of pepper, including bell or sweet peppers.
Serving Ideas
We eat it with fresh bread to soak up the sauce from the dish. It also pairs well with plain rice or mashed potatoes. A summer salad is a good complement.
Frequently Asked Questions
1. Can I use only boneless chicken thighs?
Yes, that works perfectly. They cook a little faster, so check them after 25 minutes in the oven.
2. What do I do if I don’t have aluminum foil?
You can cover the dish with a suitable lid or even with damp parchment paper to prevent the meat from drying out at the beginning.
3. Is it necessary to add wine?
No. The wine gives a fuller flavor to the sauce, but you can use water or broth, depending on what you have on hand.
4. Can it be made with another type of meat?
Yes, it works with chicken breast or even turkey thighs; just adjust the cooking time.
5. Can I add other vegetables?
Sure, you can add zucchini or thinly sliced carrots if you want more vegetables.
Nutritional Values
Approximately, one serving has around 400-450 calories.
Protein: 30-35 g
Fat: 18-22 g (varies depending on how much oil you use and how fatty the meat is)
Carbohydrates: 10-13 g (mostly from vegetables and a little from the wine)
Values are approximate and depend on the amount of oil and side dishes.
Storage and Reheating
It can be stored in the fridge for 1-2 days in a covered container. Reheating is best done in the oven or microwave until hot. The sauce may separate slightly, but the flavor remains good. I do not recommend freezing, as the texture of the vegetables changes significantly.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Cooking time: 45-50 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main dish, suitable for lunch or dinner
Ingredients
3 chicken thighs
3 peppers (preferably different colors, but not mandatory)
2 onions
4 cloves of garlic
1 cup white wine (or enough to cover about half the meat in the pan)
rosemary, salt, pepper
juice of one lemon (or to taste)
oil
Preparation Method
1. Rinse the chicken thighs well and pat them dry with a paper towel. Season them with salt on both sides.
2. In a large skillet, pour a bit of oil to cover the bottom. When the oil is hot, brown the thighs on each side, without cooking them completely – just until they develop a golden crust on the surface. Remove them to a plate.
3. Prepare a baking dish, greasing it with a little oil or lining it with parchment paper. Place the browned thighs in the dish in a single layer. Cover with plastic wrap and set aside.
4. While the thighs are browning, peel the onions and peppers. Slice the onions into thin half-moons and the peppers into thin strips.
5. In the same skillet where you browned the meat, add the onions and peppers. Sauté them for 1-2 minutes, just until they soften slightly and release their aroma into the oil.
6. Pour the onion and pepper mixture (along with the remaining oil) over the thighs in the dish, spreading it evenly.
7. Sprinkle rosemary, pepper, and any other spices you prefer on top. Add the crushed or roughly chopped garlic cloves.
8. Pour the cup of white wine over everything, ensuring there is liquid underneath the thighs as well. Cover the dish with aluminum foil.
9. Place the dish in the oven (preheated to 180°C, if you want a reference temperature) for about 30 minutes. The thighs should be almost cooked through, and the vegetables should be soft.
10. Remove the aluminum foil. Using a spoon, push the vegetables into the liquid in the dish so that the thighs remain visible on the surface.
11. Squeeze the lemon juice over the thighs. Return the dish to the oven, uncovered, and let it cook for another 5 minutes or until the thighs are browned and the sauce reduces slightly.
12. Remove the dish, let it rest for 5 minutes, then serve warm.
Why I Make This Recipe Often
It’s made with basic ingredients, takes little time, and doesn’t require constant supervision. I love that everything is in one dish, and the result is tasty even reheated the next day. You can use any kind of peppers or thighs; there’s no need for expensive meat or special techniques.
Tips and Variations
Tips
Don’t brown the thighs too much at the beginning, or they may dry out in the end.
If the sauce seems too greasy, you can remove some oil after sautéing the vegetables.
Use a sufficiently large dish so that the thighs don’t overlap.
Substitutions
White wine can be replaced with water or vegetable broth if you prefer not to use alcohol.
You can also use chicken breast, but adjust the oven time (it cooks faster).
Instead of rosemary, you can use thyme or a bit of paprika if you prefer a different flavor.
Variations
Add a diced tomato if you want a richer sauce.
For a spicier dish, add a bit of chili pepper or more black pepper.
It goes well with any kind of pepper, including bell or sweet peppers.
Serving Ideas
We eat it with fresh bread to soak up the sauce from the dish. It also pairs well with plain rice or mashed potatoes. A summer salad is a good complement.
Frequently Asked Questions
1. Can I use only boneless chicken thighs?
Yes, that works perfectly. They cook a little faster, so check them after 25 minutes in the oven.
2. What do I do if I don’t have aluminum foil?
You can cover the dish with a suitable lid or even with damp parchment paper to prevent the meat from drying out at the beginning.
3. Is it necessary to add wine?
No. The wine gives a fuller flavor to the sauce, but you can use water or broth, depending on what you have on hand.
4. Can it be made with another type of meat?
Yes, it works with chicken breast or even turkey thighs; just adjust the cooking time.
5. Can I add other vegetables?
Sure, you can add zucchini or thinly sliced carrots if you want more vegetables.
Nutritional Values
Approximately, one serving has around 400-450 calories.
Protein: 30-35 g
Fat: 18-22 g (varies depending on how much oil you use and how fatty the meat is)
Carbohydrates: 10-13 g (mostly from vegetables and a little from the wine)
Values are approximate and depend on the amount of oil and side dishes.
Storage and Reheating
It can be stored in the fridge for 1-2 days in a covered container. Reheating is best done in the oven or microwave until hot. The sauce may separate slightly, but the flavor remains good. I do not recommend freezing, as the texture of the vegetables changes significantly.