Ingredients
Scale
- 4 bone-in, skinless chicken thighs (or chicken breasts)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 bell peppers, sliced (preferably one red and one yellow)
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- ½ cup chicken broth (or vegetable broth for a vegetarian option)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon red wine vinegar (optional, but adds a nice depth of flavor)
- 1 bay leaf (optional)
Ingredient Highlights
- Chicken Thighs: Bone-in, skinless chicken thighs are ideal for this dish because they remain moist and flavorful when cooked in the tomato sauce. You can use chicken breasts if you prefer, but thighs have a richer flavor.
- Tomatoes: Crushed tomatoes are the base of the sauce, adding a natural sweetness and acidity that pairs perfectly with the other ingredients.
- Bell Peppers: These provide a sweet, crunchy texture and a colorful addition to the dish, balancing out the rich tomato sauce.
- Garlic and Herbs: Garlic, oregano, basil, and thyme bring an earthy and aromatic flavor profile that enhances the overall dish.
- Olive Oil: The olive oil helps sauté the vegetables and sear the chicken, creating a flavorful base for the sauce.
Instructions
Prepare the Chicken:
- Season the Chicken: Begin by patting the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- Brown the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and brown them for about 3-4 minutes on each side, until they are golden and crispy. Once browned, remove the chicken from the skillet and set it aside.
Cook the Vegetables:
- Sauté the Onions and Peppers: In the same skillet, add the sliced onion and bell peppers. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and become slightly caramelized.
- Add the Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
Create the Sauce:
- Add the Tomatoes and Broth: Pour in the crushed tomatoes and chicken broth, stirring to combine. Add the oregano, basil, thyme, and bay leaf (if using), and bring the sauce to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.
- Add the Chicken Back: Return the browned chicken to the skillet, nestling it into the sauce. Spoon some sauce over the chicken to coat it. Cover the skillet with a lid and let the chicken simmer for 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 75°C).
Finishing Touches:
- Add Vinegar: If using, stir in the red wine vinegar for a touch of acidity that enhances the flavor of the sauce.
- Garnish and Serve: Once the chicken is cooked through and tender, remove the skillet from the heat. Discard the bay leaf if used. Garnish the dish with freshly chopped parsley before serving.
- Prep Time: 15minutes
- Cook Time: 35minutes
Nutrition
- Serving Size: 6
- Calories: 400
- Fat: 15g
- Carbohydrates: 20g
- Protein: 35g