This rustic Italian chicken with peppers dish was one of the first proper Italian recipes I ever cooked. It is perfect for late summer or early autumn, when the weather has started to cool off, but not enough for those really autumnal stews and ingredients!
If I am honest, I originally cooked this dish as it looked easy to make, and the ingredients were cheap. But it also served as an early lesson that the most flavoursome Italian dishes are also the simplest ones.
Whether it is uniquely Italian, I couldn’t say. I have since come across many other countries that claim a version of stewed peppers. However I will always love this one. Not only for its taste, but also for its part in introducing me to Italian food.
Buon appetito! 🇮🇹
More Tuscany Recipes
- Tuscan Wild Boar Ragu – wide egg pasta with slow-cooked wild boar from the Tuscan hill towns.
- Pappa al Pomodoro – ripe tomatoes and stale bread cooked together into a thick soup. A summer classic.
- Crostini Neri – the classic Tuscan chicken liver pate, served on toasted bread before every meal in Florence.
Italian Chicken with Peppers
Equipment
- Cast Iron Pan
- Chef Knife
- Chopping Board
- Measuring Jug
Ingredients
- 3 tbsp extra virgin olive oil
- 2 onions (finely sliced)
- 3 large cloves of garlic (finely chopped)
- 1 kg chicken thighs (deboned, trimmed of any sinew and cut into 1.5cm pieces)
- 2 red peppers (deseeded and sliced)
- 2 green peppers (deseeed and sliced)
- 80 ml white wine
- 2 large tomatoes (peeled and chopped)
- 2 tbsp Italian flat leaf parsely
- Sea salt and freshly ground black pepper
Instructions
- Heat the oil in a cast iron pan and sauté the onions on medium heat for about 5 minutes or until they are translucent but dont allow them to brown.
- Add the garlic and sauté for 1 minute.
- Add the chicken pieces and cook until all chicken pieces have coloured on all sides.
- Add the white wine and cook until the wine has reduced by half, then season with sea salt and freshly ground black pepper to taste.
- Stir in the peppers and the tomatoes, and then cover the pan and cook for 12 -20 minutes, stirring occassionally.
- When the chicken is cooked through, and the peppers are soft, stir in the chopped flat leaf parsley and cook for a few more minutes.
- Correct the seasoning if needed, and serve immediately with fresh crusty bread.
