Easy Boneless Chicken Thighs and Peppers

By Sip and Feast · 45 min

Ingredients

Instructions

1. Season the chicken thighs with salt and pepper and sear them in a few tablespoons of olive oil in a large ovenproof pan over medium heat, about 3 to 4 minutes per side, until browned. Set aside.
2. Season the chicken lightly with more kosher salt.
3. Add the sliced garlic to the pan and cook for about a minute until fragrant. Add all the peppers and stir to coat. Add a little more olive oil if needed.
4. Add the white wine and cook over medium-high heat for 3 minutes, until fully evaporated.
5. Add the crushed plum tomatoes and stir. Bring to a simmer, then return all the chicken and turn to coat it in the tomatoes.
6. Lightly cover the pan, leaving it cracked open, and bake at 325°F. After 30 minutes, check the chicken. If there is too much liquid, uncover and cook another 30 minutes, until the chicken has absorbed most of the tomatoes and the peppers are very soft.
7. Broil for the last 5 minutes to crisp the chicken.
8. Remove from the oven. If there is still too much liquid, simmer over medium-high heat to reduce it. Taste and adjust the seasoning. Finish with fresh basil if using.

Summarized from Sip and Feast's video. Watch it for the details.

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