Chicken with Roasted Peppers in White Wine Sauce
Ingredients
4 servings
- Chicken (drumsticks, thighs, wings) 800 g
- Fresh sweet peppers 500 g
- Hot pepper 1-2
- Shallots 2-3
- Garlic 1-2 cloves
- Olive oil 2 tbsp
- Dry white wine 100 ml
- Salt, black pepper to taste
- Water 1-2 tbsp (as needed)
- Fresh rosemary 1 sprig (optional)
- Parsley a pinch (for serving)
Step-by-step recipe
Frying the peppers
Chicken with peppers is a versatile dish. You can make it from a whole bird cut into pieces, but it is much more convenient to braise a store-bought pack of parts: drumsticks, wings, thighs and so on. Such packs usually weigh up to a kilogram, which is enough for a family. It is better to use smaller, not-too-fleshy sweet peppers, as they fry better. How much hot pepper to use is up to you.
Prepare the peppers: remove the seeds and stems, and cut the flesh of the sweet peppers into wide strips along the full length of the pods. Cut the hot pepper into thin strips.
Fry all the peppers: pour 1 tbsp olive oil into a wide skillet and fry the peppers over medium heat until soft and just beginning to brown. Do not cover the skillet while frying. Transfer the fried peppers to a plate.
Braising the chicken with peppers
Brown the chicken: pour the remaining olive oil into the same skillet, another tablespoon. When the oil is hot, fry the chicken pieces in it over medium heat for 5 mins, until a light golden crust forms. Meanwhile peel the shallots and garlic, cut the shallots into rings about 5-6 mm wide and coarsely chop the garlic.
Add the onion and garlic to the chicken and fry until the onion is slightly soft. Season with salt and pepper.
Braise the chicken with peppers in wine: add all the fried peppers and pour in the dry white wine. Cover the skillet, bring the liquid to a boil and simmer everything over low heat for 30 mins. If needed, you can add 1-2 tbsp water, but the vegetables hold enough moisture for the chicken with peppers to braise.
Sometimes we add a sprig of fresh rosemary to the dish, simply laid on top of the peppers during braising and then thrown away. It gives a distinct flavor, so if you like it, feel free to use rosemary.
Check the sauce: as it braises, the onion and wine turn into a thick sauce that evenly coats the pieces of meat and pepper. If the sauce is too thin, remove the lid and raise the heat for a few minutes to thicken it.
Serving
Serve the chicken very hot. When serving, you can sprinkle the dish with a pinch of finely chopped parsley.
If you decide to add a fresh salad as a side, serve it on a separate plate.
Calories and macros
410 kcal
Serving ≈ 250 g
- Protein28 g28% of kcal
- Fat28 g64% of kcal
- Carbs8 g8% of kcal
100 g164 kcalProtein 11.1 gFat 11.4 gCarbs 3.3 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.