Chicken Braised with Sweet Peppers and Tomatoes

재료

2 tablespoons extra-virgin olive oil

1½ pounds boneless, skinless chicken thighs, trimmed and cut in half

1 medium yellow onion, thinly sliced

2 medium red OR orange OR yellow bell peppers, stemmed, seeded and sliced about ¼ inch thick

2½ teaspoons dried oregano OR 3 tablespoons chopped fresh oregano, divided

¼ to ½ teaspoon red pepper flakes

Kosher salt and ground black pepper

¼ cup dry white wine

28-ounce can whole peeled tomatoes, crushed by hand

1 medium garlic clove, minced

Optional garnish: Torn fresh basil OR shaved Parmesan cheese

방향

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken and cook, undisturbed, until browned on the bottom, about 5 minutes. Add the onion, peppers, 2 teaspoons dried oregano (or 2 tablespoons fresh oregano), red pepper flakes and ¾ teaspoon salt; cook, stirring occasionally, until the vegetables are wilted, 3 to 5 minutes.

Add the wine, bring to a simmer and cook for about 2 minutes, scraping up any browned bits. Add the tomatoes with juices and bring to a simmer. Cover partially, reduce to medium and cook, stirring occasionally, until the sauce is thickened and a skewer inserted into the chicken meets no resistance, 13 to 16 minutes.

Uncover and cook over medium, stirring occasionally, until the sauce has reduced and thickened, about 10 minutes. Off heat, stir in the remaining ½ teaspoon dried oregano (or the remaining 1 tablespoon fresh oregano), the garlic and ½ teaspoon black pepper. Taste and season with salt.

노트

Pollo con i peperoni is a classic Italian braise of chicken with sweet peppers and tomatoes. Savory and sweet with a velvety sauce that’s rich yet bright, the dish is comfort food that comes together quickly and easily. In our version, we add a sliced onion for sweetness and stir in minced garlic at the end for a little pungency. Serve the braise over pasta or polenta, or with warm, crusty bread on the side.