Italian Chicken with Peppers
A rustic Italian dish of tender chicken cooked in white wine and peppers - a perfect dish for any time of the year.
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.