Chicken with peppers in a pan is a tasty and flavorful second dish. I love peppers so much that I always prepare them in many different ways. I find the combination with chicken perfect. Chicken and peppers in a pan are simple to prepare and delicious. A delightful sauce envelops the chicken, and it’s impossible not to mop up the sauce. I used chicken drumsticks for the chicken, but you can also use thighs or both, or even use a whole chicken cut into pieces. I added some cherry tomatoes to make the chicken moist but crispy on the outside. In short, a simple but truly special recipe, and every time I prepare it at home, it conquers everyone. Let’s rush to the kitchen and prepare Chicken and peppers in a pan together
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 264.91 (Kcal)
- Carbohydrates 5.21 (g) of which sugars 5.41 (g)
- Proteins 17.34 (g)
- Fat 18.61 (g) of which saturated 4.70 (g)of which unsaturated 9.97 (g)
- Fibers 1.68 (g)
- Sodium 183.99 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chicken and Peppers in a pan
- 1.8 lbs chicken drumsticks
- 1.5 lbs peppers
- 7 oz cherry tomatoes
- 2/3 cup white wine
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1 sprig rosemary
- to taste salt
How to prepare Chicken Drumsticks with Peppers
Wash the peppers. Clean them by removing the stalk, seeds, and inner filaments. Cut the peppers into rectangular pieces not too small. Pour 3-4 tablespoons of extra virgin olive oil and the garlic clove into a large pan.
Add the chicken drumsticks, or chicken pieces, and let them brown over high heat on all sides, turning them with a wooden spoon. Pour the white wine over the chicken and let it evaporate over high heat.
Add the peppers and halved cherry tomatoes to the pan. Add a sprig of rosemary, broken into pieces, and season with salt. Cover the pan with a lid, reduce the heat, and let it cook for about 50 minutes.
Turn occasionally, and if the cooking liquid dries out too much, add a little water. Cook and then enjoy with slices of bread or even toasted bread.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can replace the cherry tomatoes with 4 oz of tomato sauce
Also read the recipe for my Pan-fried Chicken crispy and tasty
Your Questions
Can I store Chicken with Peppers in the fridge?
Of course, in a container for 2 days in the fridge
Can I use chicken breast?
Yes, but in that case, the cooking time is about 30 minutes
