How delicious the chicken thighs with creamy peppers are! Everything is prepared in the pan, and with about an hour of cooking, you get such a tasty dish where mopping up the sauce with bread is a must. After browning the chicken in the pan, I added the aromatic herbs and a nice glass of white wine, with which I cooked and flavored the chicken thighs. Instead of continuing to cook until the wine completely evaporates, I wanted to add peppers and olives to make my chicken special. I added the peppers when there was still liquid in the pan, so they cooked well to form a delicious creamy sauce that wraps around all the chicken. You can’t imagine how delightful it is; cooked this way, the chicken with creamy peppers is truly top-notch, and if there’s any left, it’s great reheated, or you can use it cold in salads.
Many succulent recipes with chicken.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chicken with Creamy Peppers
- 6 chicken thighs
- 3 yellow peppers
- 1.76 oz Leccino olives
- 5 cherry tomatoes
- olive oil
- salt
- 1 glass white wine
- aromatic herbs
Tools to Prepare Chicken with Creamy Peppers and Olives
- 1 Cutting Board
- 1 Stove
- 1 Knife
- 1 Pan
Steps
Let’s prepare the chicken by passing it over a flame to remove any fuzz.
We brown it over high heat in a pan with a little oil and a clove of garlic.
Add salt and herbs. When well browned, add the wine and let it cook a bit with a lid, lowering the heat.
Cut the washed and well-emptied peppers into strips on a cutting board. I chose yellow peppers as they are the most digestible.
Add the olives and peppers to the chicken, give it a stir, and continue cooking. Cook until the peppers and chicken are very tender.
Finally, add a few cherry tomatoes cut in half, sauté over high heat and let the bottom of the pan dry a bit until it results in a delicious pepper cream.
Our chicken with creamy peppers is ready to serve.
