Try this Pollo ai Peperoni Recipe (Cacciatora Southern-Style Chicken Stew with Peppe recipe, or contribute your own.
Suggest a better descriptionCooked potatoes, pasta, or rice, for serving (optional)
INSTRUCTIONS
Dice 1 medium red bell pepper and 1 medium yellow bell pepper into 1-inch pieces. Crush 4 garlic cloves. Pat 2 pounds boneless chicken thighs dry with paper towels, then season with 1 teaspoon of the kosher salt.
Heat 3 tablespoons olive oil in a large frying pan over medium-high heat until shimmering. Add the garlic and 2 fresh rosemary sprigs and cook until fragrant, about 30 seconds. Add half the chicken to the pan in a single layer and sear undisturbed until golden brown on the bottom, 4 to 5 minutes. Flip the chicken and sear the second side, 2 to 4 minutes more. Transfer to a plate. Repeat searing the remaining chicken and transfer to the plate.
Add the bell peppers to the pan and sauté until starting to soften, about 3 minutes. Return the chicken and any accumulated juices to the pan and stir to combine. Cook, stirring occasionally, until starting to brown, about 5 minutes.
Add 1/2 cup dry white wine and let simmer until almost evaporated, 7 to 8 minutes. Add 1/2 cup white wine vinegar and season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover, reduce the heat to maintain a simmer, and cook until the chicken is fork tender, about 15 minutes. Taste and season with more kosher salt and black pepper is needed. Serve with cooked potatoes, pasta, or rice if desired.
RECIPE NOTES
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
Recipe reprinted with permission from The School of Culinary Arts Cordon Bleu Florence.
https://www.cubbyathome.com/foolproof-italian-chicken-dinner-80006444
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Serving Size: 1 (1508g) | ||
Recipe Makes: 1 | ||
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Calories: 1343 | ||
Calories from Fat: 418 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.4g | 62 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 753mg | 232 % | |
Sodium 2611.3mg | 90 % | |
Potassium 2824.2mg | 74 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 19.6g | ||
Protein 182.2g | 260 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1343
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