Chicken thighs with bell peppers without tomatoes, easy and delicious! The most affordable and complete Secondi recipe of the summer! After the CHICKEN BREAST WITH PEPPERS I had to prepare the chicken thighs, which are cheap and tasty, especially in the summer when peppers are in season, it’s perfect to stock up to prepare chicken thighs with bell peppers, but also OVEN ROASTED PEPPERS or PEPPER FOCACCIA or PEPPER TAGLIATELLE!
If you are tired of the usual CHICKEN CURRY BITES or CHICKEN MEATBALLS, you must try these chicken thighs with bell peppers because they are truly delicious!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2 chicken thighs (600 g (approx. 1.3 lbs))
- 2 bell peppers (yellow and red)
- 1 golden onion
- sage
- rosemary
- extra virgin olive oil
- salt
- white wine
Preparation
Peel the onion and chop it finely with a knife or a mezzaluna.
Wash the bell peppers.
Cut them in half, remove the stem, seeds, and white filaments.
Cut the bell peppers into cubes about 0.75 inches.
Heat a pan on the stove.
Add a drizzle of extra virgin olive oil, then add the sliced onion.
When the onion turns golden, add the bell peppers and salt to taste.
Cut the chicken thighs in half.
Add the chicken thighs to the pan with peppers and onion.
Cook on high heat so the chicken browns well on both sides.
Add the sage and deglaze with white wine.
Let the wine evaporate, then cover with a lid and cook the chicken for about 30 minutes, turning it occasionally so it cooks evenly on both sides.
At the end of cooking, the chicken will be well cooked and golden, the peppers will have softened, and you’ll have a delicious sauce to mop up.
Serve the chicken thighs with bell peppers hot.
Storage
Chicken thighs with bell peppers can be stored in the fridge, in an airtight food container, for 2 days. Reheat them in the microwave or in a pan.
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