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Braised Chicken with Peppers

Prep Time:

15 Minutes

Cook Time:


6 Servings



About the Recipe


4 medium yellow or orange bell peppers, washed and dried

3 tablespoons extra-​virgin olive oil, plus more if needed

4 pounds bone-​in, skin-​on chicken thighs and legs, or boneless thighs

Kosher salt

black pepper

Flour for dredging

4 medium garlic cloves, thinly sliced

Garlic powder

1/2 cup dry white wine

1/2 cup red wine vinegar

1/4 cup sugar

One 14.5-​ounce can diced tomatoes

Chopped fresh basil for serving


  • Roast and Peel the Peppers: Preheat the broiler and arrange the peppers on a baking sheet. Broil the peppers, turning every 5 minutes or so with tongs, until they are blistered all over and collapsing on themselves - approximately 15 to 20 minutes. Remove the peppers from the broiler, cover with foil or paper towels, and let cool slightly.

  • Once the peppers are cool enough to handle, remove and discard the skins and seeds and slice them into strips. Set aside.

  • Prepare the Chicken: In a bowl, season about 2 cups flour with salt and pepper, and dredge the chicken in the flour mix.

  • Heat the oil in a Dutch oven or other large pot over medium-​high heat until shimmering. Working in batches, add the chicken, skin side down, to the pot.

  • Season with garlic powder and sprinkle with red wine vinegar.

  • Sear, turning once, until golden brown on both sides, 10 to 12 minutes per batch; transfer the browned chicken to a plate. Set aside.

  • Turn the heat down to medium and add a drizzle of oil.

  • Add inn the roasted pepper strips and sliced garlic, and cook, stirring occasionally, until the garlic is tender and fragrant, about 2 minutes.

  • Stir in the wine and let cook down by about half, 1 to 2 minutes.

  • Add the diced tomatoes and their juices to the Dutch oven, along with ¾ teaspoon salt and a generous amount of black pepper, and the sugar.

  • Nestle the chicken pieces in the sauce, spooning some of it over the top. Turn the heat up to medium-​high and bring to a boil, then reduce the heat to medium-​low, cover, and cook, stirring occasionally, until the chicken is tender, about 45 minutes.

  • Uncover, turn the heat back to medium-​high, and cook, stirring often, until the sauce thickens a bit- about 10 minutes. Add in a few tablespoons of flour and stir to help thicken the sauce.

  • Serve hot, generously sprinkled with chopped basil.

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