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A simple, flavorful one-pot meal of chicken and peppers.
6 chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 jalapeño pepper, diced
2 tablespoons Tuscanini Tomato Paste
2 cloves garlic, chopped (OR 2 cubes Gefen Frozen Garlic)
1 tablespoon sugar
1 can diced tomatoes
1/2 cup Baron Herzog Chenin Blanc or other white wine
1 tablespoon fresh thyme leaves, checked
1 teaspoon fresh oregano leaves, checked
1/4 cup checked and chopped fresh flat-leaf parsley leaves
1/2 cup chicken stock
2 tablespoons olives (or, year-round, capers; optional)
Season the chicken with salt and pepper. In a large heavy skillet place two tablespoons olive oil and sauté chicken on both sides over medium heat. Remove from pan and set aside.
Using the same pan, slightly reduce the heat; add the peppers and sauté, about three minutes. Add the garlic, cook for one minute. Add the tomato paste, cook for two minutes. Add the tomatoes, capers or olives if using, wine, sugar, and herbs. With a wooden spoon, scrape the browned bits off the bottom of the pan.
Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, one hour.
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