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Braised Chicken with Peppers

Braised Chicken with Peppers


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


  1. 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.

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

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

  4. 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.

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

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

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

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

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

  10. 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.

  11. 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.

  12. 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.

  13. Serve hot, generously sprinkled with chopped basil.

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