Description
A rich and rustic Italian dish featuring tender, braised chicken thighs simmered in a savory tomato sauce with bell peppers, olives, and fresh herbs. This hearty and comforting meal pairs beautifully with pasta, rice, or crusty bread.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup dry red wine (optional)
- 1/2 cup black or Kalamata olives, pitted
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 sprigs fresh rosemary or thyme
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and black pepper, then sear for 4-5 minutes per side until golden brown. Remove and set aside.
- Sauté the Vegetables: In the same pan, add onion, garlic, and bell peppers. Cook for 3-4 minutes until softened.
- Build the Sauce: Pour in the red wine (if using) and let it simmer for 2 minutes. Add crushed tomatoes, chicken broth, oregano, basil, red pepper flakes, and olives. Stir to combine.
- Simmer to Perfection: Return the chicken to the skillet, nestling it into the sauce. Add fresh rosemary or thyme. Cover and simmer on low heat for 35-40 minutes until the chicken is tender.
- Serve & Enjoy: Garnish with fresh herbs and serve over pasta, rice, or crusty bread.
Notes
- For a lighter version, use boneless, skinless chicken thighs and reduce the olive oil.
- Swap red wine for extra chicken broth if preferred.
- For a deeper flavor, let the dish simmer for an additional 10-15 minutes.
- Store leftovers in the fridge for up to 3 days; the flavors deepen overnight!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian / Mediterranean
