Chicken Thighs with White Wine and Peppers

Simmered with Oregano, Thyme, Garlic and Fire Roasted Tomatoes

Feb 15, 2009 Renee Shelton

Skinless chicken thighs are browned then simmered in a sauce made with onions, bell peppers and garlic. Fire roasted tomatoes, dry white wine and herbs finish the dish.

Skinned chicken thighs are a great economical choice in healthy cooking. While having a full, rich flavor, skinless chicken thighs are a cost effective poultry alternative for chicken breast. Chicken thighs are also more appropriate for long simmered recipes resulting in tender dishes.

The recipe below uses sliced bell peppers and onions. Use fresh bell peppers in any combination, or use a frozen mix of sliced peppers. Fire roasted chopped tomatoes gives the dish a hearth-cooked quality and dry white wine lends definition. Add the herb choices below or substitute 1/2 teaspoon of a favorite herb blend instead.

This dish is great served with either white or brown rice or short pastas. At one thigh per person, this serves six.

Chicken Thighs with White Wine, Peppers and Fire Roasted Tomatoes

Ingredients

  • 6 chicken thighs, skinned with all fat removed
  • 2 Tbsp canola oil
  • 1 c chopped yellow onion
  • 1 1/2 c sliced bell peppers, any color (red, yellow or green, or a mixture)
  • 3 cloves garlic, cut in slices vertically
  • 6 oz. dry white wine
  • 1 14-15-oz. can fire roasted chopped tomatoes
  • 1/8 tsp dried thyme
  • 1/8 tsp dried oregano
  • 1/8 tsp dried basil
  • 1/8 tsp dried rosemary
  • 2 bay leaves
  • Black pepper, to taste

Procedure

  1. Heat the canola oil in a large saucepan, Dutch oven or a frying pan with a lid set over medium-high heat. Place the skinned chicken thighs in and brown on all sides. Using tongs remove the browned chicken thighs to a platter or plate for later.
  2. In the same pan, add in the chopped onions and sliced peppers. Stir and scrape up any browned bits from the bottom of the pan. Cook the vegetables, stirring frequently, for about 3 to 5 minutes until softened and lightly browned. Add in the sliced garlic. Stir until fragrant.
  3. Pour in the white wine and stir to lift up any browned bits from the bottom of the pan.
  4. Add the fire roasted chopped tomatoes, dried herbs, bay leaves and a sprinkle of black pepper. Give a quick stir to combine everything.
  5. Using tongs, arrange the chicken thighs in the sauce, turning to coat all sides of the chicken with the sauce. Pour in any liquid that accumulated on the platter or plate and mix in to the pan.
  6. Place the cover on the saucepan and reduce heat to low. Let simmer slowly for about 30 minutes until the chicken is cooked through and tender.
  7. Remove the lid and increase the heat to medium high. Let boil for about 5 minutes to reduce the liquid a bit. Take out the bay leaves before serving.
  8. Serve with white or brown rice or short pasta.

The copyright of the article Chicken Thighs with White Wine and Peppers in Healthy Cooking is owned by Renee Shelton. Permission to republish Chicken Thighs with White Wine and Peppers in print or online must be granted by the author in writing.
Chicken Thighs with White Wine and Peppers, Renee Shelton Chicken Thighs with White Wine and Peppers