Chicken Thighs with Smoky Roasted Peppers
A tomato wine sauce makes an appetizing base for chicken and peppers.
- 4 bell peppers (2 red, 1 yellow, 1 green)
- 2 pounds boneless, skinless chicken thighs, trimmed
- Salt and pepper
- Flour, for coating
- 3 tablespoons extra virgin olive oil (EVOO)
- 1 teaspoon fennel seed (about 1/3 palmful)
- 4 cloves garlic, thinly sliced
- 1 Italian hot cherry pepper or Fresno chili pepper, thinly sliced
- 1 cup white wine or chicken stock
- 1 can Italian plum tomatoes and their juices (28 ounces)
- Warm, crusty bread, such as ciabatta
Char the bell peppers under the broiler or over an open flame. Transfer to a bowl, cover and let cool. 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.
Meanwhile, season the chicken with salt and pepper and coat in the flour. Heat 2 tablespoons EVOO, two turns of the pan, in a large skillet with a tight-fitting lid over medium-high heat. Add the chicken and brown on each side, 5-6 minutes total. Transfer to a plate. Add the remaining 1 tablespoon EVOO, one turn of the pan, then stir in the fennel seed, garlic and chili pepper for a minute or two. Add the wine and deglaze the pan. Add the tomatoes and mash them. Season the sauce with salt and pepper, then cook at a rapid bubble until reduced, about 5 minutes. Lower the heat to medium, stir in the chicken and peppers, cover and cook for 5 minutes to finish cooking the chicken. Uncover, stir and serve from the pan with lots of the bread for mopping.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.