Chicken Thighs with Smoky Roasted Peppers
A tomato sauce makes an appetizing base for chicken and peppers.
- 4 bell peppers (2 red, 1 yellow, 1 green)
- 2 pounds skinless, boneless chicken thighs, trimmed
- Salt and pepper
- Flour, for coating
- 3 tablespoons extra virgin olive oil (EVOO)
- 1 teaspoon fennel seed (about 1/3 palmful)
- 4 cloves garlic, thinly sliced
- 1 Italian cherry pepper or Fresno chili pepper, thinly sliced
- 1 cup white wine or chicken stock
- 1 can Italian plum tomatoes and their juices (28 ounces)
- Warm, crusty bread, such as ciabatta
- Char the bell peppers under the broiler or over an open flame. Transfer to a bowl, cover and let cool. Peel the skins with paper towels, leaving a little char on the peppers for a smoky flavor, then seed and slice the peppers lengthwise into 1-inch strips.
- Meanwhile, season the chicken with salt and pepper and coat in the flour. Heat 2 tablespoons EVOO, two turns of the pan, in a large skillet with a tight-fitting lid over medium-high heat. Add the chicken and brown on each side, 5-6 minutes total. Transfer to a plate. Add the remaining 1 tablespoon EVOO, one turn of the pan, then stir in the fennel seed, garlic and chili pepper for a minute or two. Add the wine and deglaze the pan. Add the tomatoes and mash them. Season the sauce with salt and pepper, then cook at a rapid bubble until reduced, about 5 minutes. Lower the heat to medium, stir in the chicken and peppers, cover and cook for 5 minutes to finish cooking the chicken. Uncover, stir and serve from the pan with lots of the bread for mopping.
Cooking with alcohol enhances the flavors of certain dishes. Some of the alcohol burns off in the process of cooking. If you are concerned about using alcohol when you cook, you may use the appropriate substitute listed in the ingredients.