In these challenging economic times, it can be difficult to feed a family—prices are sky-high, and many high-dollar meats are off the table…literally. When I need to turn to a cheaper alternative, chicken thighs are my perfect menu choice. I raise the bar by adding fresh ingredients, rich elements, and flavorful seasonings.
Here is my take on a less expensive chicken dish, made extra-special with sweet bell peppers, wine, garlic and fresh herbs. It makes a delicious broth that’s heavenly over rice, egg noodles, or potatoes. This recipe makes penny-pinching much more appetizing in so many ways.
Chicken Thighs with Tomatoes, Sweet Peppers and Herbs
¼ cup olive oil
5-6 pounds skinless chicken (bone-in)
Kosher salt and freshly cracked black pepper
2 bell peppers (any colors), sliced
1 small-medium onion, sliced
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes and liquid
½ cup dry white wine
½ cup chicken stock
1 tablespoon each chopped fresh thyme and rosemary
Fresh chopped Italian parsley for garnish
Season chicken liberally with salt and pepper. Heat olive oil in large skillet over medium to medium-high heat. Add chicken (in batches if necessary), and brown on both sides. Remove chicken to platter. To skillet, add peppers and onions. Cook about 5 minutes. Add garlic and cook additional 1 minute. Add wine to deglaze pan. Cook for 1 minute. Add tomatoes in their liquid, stock and herbs. Season to taste. Return chicken to pan, lower heat, and cover. Cook for about 25 minutes until chicken is done. Adjust seasoning. Transfer to large, deep platter, and top with fresh chopped parsley and a drizzle of good olive oil.
