Are you craving a flavorful dish that’s easy to prepare and pleases everyone, including the little ones at home? Then this recipe is just for you! Chicken thighs with peppers in a skillet are a classic of Italian cuisine, a main dish rich in flavor with a rustic touch, perfect for any occasion. With this simple and quick recipe, ideal for those with little time who don’t want to sacrifice taste, you’ll get a golden crispy crust and tender, juicy meat. A secret for an even crispier crust? Find out in the recipe!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer and Fall
- Energy 613.46 (Kcal)
- Carbohydrates 1.98 (g) of which sugars 1.51 (g)
- Proteins 52.30 (g)
- Fat 43.88 (g) of which saturated 0.27 (g)of which unsaturated 0.01 (g)
- Fibers 0.17 (g)
- Sodium 695.75 (mg)
Indicative values for a portion of 500 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
- 8 chicken thighs, with skin, raw
- 1 yellow onion (Large)
- 3 peppers, red and yellow, raw (Colors as desired)
- 2 tablespoons extra virgin olive oil
- 1 sprig rosemary
- 1 pinch black pepper
- as needed salt
- Half glass chicken broth (Optional)
Tools
- 1 Iron Skillet Lyonnais
Steps
Sear the chicken: Place the skillet (iron or non-stick) on the stove over medium-high heat and ensure it’s hot before adding the chicken to promote crust formation. Place the chicken thighs in the pan skin side down, careful not to overcrowd, cooking the chicken in batches if necessary. Let the chicken cook for about 6-8 minutes without moving it, until the skin becomes golden and crispy, resisting the temptation to flip too soon! Using tongs, gently flip the thighs and sear the other side for another 4-5 minutes, lowering the heat slightly if the skin browns too quickly.
Sear the onion: Once the chicken is well seared, remove it from the pan and set aside. In the same skillet, add the sliced onion, a drizzle of extra virgin olive oil, and the rosemary sprig. Cook the onion over medium heat for about 5-7 minutes, stirring often, until soft and slightly golden. While the onion cooks, scrape the pan bottom with a wooden spoon to release the chicken cooking juices and further flavor the dish.
I added rosemary with the onion and oil, so it can release its aromas during cooking and flavor the cooking base.
Add the chicken and cook with peppers:
Return the seared chicken to the pan with the onion. Raise the heat and deglaze with half a glass of hot chicken broth, letting it evaporate. Add the washed peppers, cored and seeded, and sliced into strips. Season with salt, freshly ground black pepper, and a rosemary sprig. Lower the heat, cover with a lid, and cook for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and the peppers are soft. If needed, add another ladle of hot broth during cooking. At the end of cooking, remove the lid and let the sauce reduce for a few minutes over high heat.
Before serving, let the chicken rest in the pan for a few minutes, so the flavors meld further. When plating, if desired, add a sprinkle of fresh parsley finely chopped and a drizzle of raw extra virgin olive oil.
Side dish recommendations:
This dish pairs perfectly with fresh homemade bread, ideal for scooping up the delicious sauce. Alternatively, you can accompany it with freshly made hot polenta for a rustic and flavorful touch. Enjoy your meal!
Here are some useful tips for your Skillet Chicken: Thighs with Peppers, Easy Recipe for a Crunchy Crust:
For an even crispier crust:
Flour the chicken: Lightly flouring the thighs before searing will help create a thicker, crispier crust.
Use the right skillet: A cast iron or stainless steel skillet with a thick bottom is ideal for evenly searing the chicken.
Don’t flip the chicken too soon: Let the skin sear well before flipping to prevent it from sticking to the skillet.
Cook on high heat: Searing the chicken on high heat helps seal in the juices and create a golden crust. Uncover at the end of cooking: In the last minutes of cooking, remove the lid to evaporate excess moisture and make the chicken crispier.
For more intense flavor:
Marinate the chicken: Marinate the thighs in a mix of oil, spices, and herbs for at least 30 minutes before cooking to deeply flavor them.
Add aromatics: Besides rosemary, you can add other aromatics like sage, thyme, bay leaf, or garlic.
Deglaze with white wine: Instead of broth, you can deglaze the chicken with dry white wine for a bolder flavor. Use peppers of different colors: Pairing peppers of different colors not only makes the dish more visually appealing but also adds various flavor nuances.
Other useful tips:
Choose quality thighs: Opt for free-range or organic chicken thighs for better flavor and healthier meat.
Slice peppers into thin strips: Slicing peppers into thin strips allows them to cook evenly and absorb more flavor.
Adjust salt only at the end of cooking: Adding salt too early can dry out the chicken.
Serve hot: Chicken with peppers is best served hot, just out of the skillet.
I hope these tips are helpful to you!
Extra tips for a super crispy crust:
Dry the skin well:
Before cooking the chicken, pat the skin dry with kitchen paper to remove excess moisture. Don’t add oil:
The chicken will release its fat during cooking, so there’s no need to add oil to the skillet unless you’re using a non-stick pan.
Salt only at the end: Add salt only at the end of cooking to prevent the skin from wrinkling and losing its crispiness.
Use a heavy skillet: A heavy skillet (like cast iron) distributes heat evenly and promotes the formation of a crispy crust.
Following these tips, you’ll get chicken with a golden, irresistible crust!
What wine to pair with skillet chicken with peppers?
Here are some recommendations:
White wines:
Vermentino di Sardegna: A fresh and savory white with notes of white-fleshed fruit and flowers, which pairs well with the delicacy of the chicken and the slight sweetness of the peppers. Pinot Grigio: A versatile wine with good acidity that balances the richness of the dish and cleanses the palate. Choose a Pinot Grigio from Trentino or Alto Adige for more minerality.
Grechetto di Todi: An Umbrian white with floral and fruity notes, perfect to accompany the savoriness of the chicken and the sweetness of the peppers.
Red wines:
Chianti Classico: A Tuscan red with good structure and soft tannins, which pairs well with the juiciness of the chicken and the flavor of the peppers.
Dolcetto d’Alba: A light and fruity Piedmontese wine, with a pleasant freshness that contrasts the slight oiliness of the dish.
Schiava (Vernatsch): A light red wine from Alto Adige, with notes of berries and spices, that pairs well with the simplicity of the dish.
Tips:
Serving temperature:
Serve white wines well chilled (46-50°F) and red wines at room temperature (61-64°F).
Consider the marinade:
If you’ve marinated the chicken, choose a wine that also pairs with the aromas of the marinade.
Trust your taste:
The most important thing is to choose a wine you like and enjoy drinking! Cheers! 🥂
