Recipe: Chicken Thighs with Roasted Bell Peppers

Chicken Thighs with Roasted Bell Peppers, Courtesy:
Chicken Thighs with Roasted Bell Peppers, Courtesy:


Here is a timeless blend of ingredients you probably already have in your pantry and refrigerator.  A timeless mix of chicken, tomatoes and peppers makes a Mediterranean-inspired feast.

2 pounds trimmed skinless, boneless chicken thighs
Salt and pepper
Flour, for coating
3 Tbsp. extra-virgin olive oil
1 tsp. fennel seeds (about 1/3 palmful)
4 cloves garlic, thinly sliced
1 Italian cherry or fresno chile pepper, thinly sliced
1 cup white wine
1 28 oz. can  Italian plum tomatoes and their juices
warm, crusty bread, such as ciabatta


  1. Char the bell peppers under the broiler or over an open flame.
  2. Transfer to a bowl, cover and let cool.
  3. Peel the skins with paper towels, leaving a little char on the peppers for a smoky flavor, then seed and slice the peppers lengthwise into 1-inch strips.
  4. Meanwhile, season the chicken with salt and pepper and coat in the flour.
  5. Heat 2 tablespoons olive oil in a large skillet with a tight-fitting lid over medium-high heat.
  6. Add the chicken and brown on each side, 5 to 6 minutes total. Transfer to a plate.
  7. Add the remaining 1 tablespoon olive oil, then stir in the fennel seeds, garlic and chile pepper for a minute or two.
  8. Add the wine and deglaze the pan.
  9. Add the tomatoes and mash them.
  10. Season the sauce with salt and pepper, then cook at a rapid bubble until reduced, about 5 minutes.
  11. Lower the heat to medium, stir in the chicken and peppers, cover and cook for 5 minutes to finish cooking the chicken.
  12. Uncover, stir and serve from the pan with lots of the bread for mopping.

Food Mingle Blog Alternatives and Substitutions:

  • I skipped the fennel seeds due to taste preferences.
  • You may substitute chicken broth for the wine, although you’ll sacrifice flavor.

Yield: 4 servings




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