Chicken drumsticks with peppers is a main course made with white meat, simple and economical. It’s a recipe that is part of the Roman culinary tradition, appreciated everywhere. Very easy to prepare but above all delicious! I love chicken, it’s one of the meats I most willingly consume. I’m not a meat devourer but I prepare chicken in every way! In the oven, stewed, in a pan, on the grill, in a pressure cooker, or in an air fryer.
Chicken drumsticks with peppers are cooked in a pan and remain tender and creamy. During cooking, the peppers create a truly irresistible creamy sauce! That’s why this dish is perfect for dipping bread! Chicken with peppers is a one-dish meal, meaning a main course with a side. Colorful, rustic, fragrant, tasty. Great in summer but also in winter, just stock up on peppers in the freezer to use in a thousand ways.
You can make this dish using drumsticks, thighs, leg quarters, breast, or whole chicken cut into pieces. As for the peppers, I only used yellow ones. Red, green, or mixed colors will also work. The traditional Roman recipe for chicken with peppers in a pan involves tomato sauce. However, every family makes this dish in their own way. I’m offering you my personal white version.
If you like chicken, don’t miss these irresistible proposals!
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: for 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 chicken drumsticks
- 2 peppers (yellow, red, green, or mixed colors)
- 2 tablespoons olive oil
- to taste salt
- to taste black peppercorns (if you like)
- 1 onion (white, red, or golden)
- Half glass white wine
- A few leaves mint (if you like)
Tools
- Cutting Board
- Pan
- Lid
- Knife
- Ladle
Steps
First, remove any feathers and impurities present on the chicken skin.
Simply pass each drumstick over the gas flame for more precise cleaning.
Then, remove some of the excess skin because, personally, I don’t like it.
Remember, NEVER WASH the meat (whatever it may be) because you risk spreading any bacteria.
On a cutting board, finely slice (or grate) the onion (red, white, or golden).
Adjust the amount of onion used to your taste.
Take a large pan and pour a nice swirl of olive oil inside.
Add the onion and let it cook for a couple of minutes. Insert the chicken and brown on all sides.
Only once the meat is well-sealed, deglaze with white wine and let it completely evaporate.
Cover with a lid and cook on medium heat for about 30 minutes.
Meanwhile, clean the peppers, remove seeds and white parts, and cut them into pieces.
Be quite precise in cutting the peppers, if they are the same size they will cook more uniformly.
Wash them well under water and put them in a sieve to drain.
After thirty minutes (remember, during this time turn the chicken from time to time) add the peppers.
Only at this point, adjust the salt, a bit of pepper, and two or three mint leaves (if you like) or basil.
Stir, close again with the lid and cook for another thirty minutes ABOUT.
At the end of cooking, remove the lid and continue for another 5-10 minutes if the sauce is still too liquid.
When you have achieved a creamy consistency, the chicken with peppers will be ready to go to the table!
I hope you enjoyed this recipe! See you next time and enjoy your meal!
Recipe and Photo Gabry © copyright – all rights reserved
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Chicken with peppers can be stored for about a couple of days in the fridge. I recommend placing it in an airtight container so it keeps better and avoids absorbing the odors of other ingredients. Before serving, it should be reheated, in a pan over low heat or in the oven. If we have used ONLY fresh ingredients and not previously frozen, we can store chicken with peppers in the freezer, for about a month.
FAQs
Why is it better not to wash meat before cooking?
A series of studies have shown that washing chicken (and any other meat) would cause the spread of any bacteria and therefore washing is strongly discouraged. Just cook it respecting the necessary times and the chicken will be safe to eat.
What part of the chicken can I use instead of drumsticks?
You can easily use thighs and leg quarters. If you prefer, also the breast, but I recommend a thick cut to avoid it becoming too dry. You can use breast cut into slices, cubes, or strips. The important thing is that the cut is not thin. Obviously, the cooking time may vary depending on the piece of meat chosen.
I don’t eat peppers, how can I replace them?
Assuming we can accompany a meat main dish with any vegetable we like, you can use whatever you prefer (zucchini, eggplants, artichokes, peas). However, the final result will be different, as peppers are one of the two main ingredients of this recipe 😉
