ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Thighs Peperonata

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield

Serves 4 to 6

Roasting the chicken and vegetables in the same pot makes for a rich, sweet-tart dish. Serve with crusty bread to sop up the juices.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 onion, halved and sliced
  • 1 pound sliced bell peppers
  • 1/2 teaspoon dried oregano
  • 6 skin-on chicken thighs (about 2 1/2 lbs. total)
  • Salt and pepper
  • 2 tablespoons flour
  • 1/3 cup white wine
  • 1/4 cup chopped flat-leaf parsley

Nutrition Information

  • calories 203
  • caloriesfromfat 39 %
  • protein 22 g
  • fat 8.9 g
  • satfat 1.8 g
  • carbohydrate 7.8 g
  • fiber 1.8 g
  • sodium 98 mg
  • cholesterol 89 mg

How to Make It

  1. Heat 1 tbsp. oil over medium heat in a large, wide dutch oven or pot. Add onion, peppers, and oregano. Cook, stirring occasionally, until vegetables are softened and just beginning to brown, about 12 minutes. Reduce heat if vegetables begin to scorch.

  2. Meanwhile, season chicken all over with salt and pepper and dust with the flour. In a large frying pan, heat remaining 1 tbsp. oil over medium-high heat. Add chicken skin side down and cook without moving until lightly browned, 5 minutes. Turn chicken over and cook until second side is lightly browned, 5 minutes more.

  3. Transfer chicken to pepper mixture, arranging pieces on top. Drain fat from frying pan, add wine, and return to heat. Scrape up any browned bits, then pour wine into pot of chicken and peppers.

  4. Adjust heat to maintain a simmer, cover, and cook until chicken is no longer pink at the bone, 12 to 14 minutes. Sprinkle with parsley.