Chicken and Peppers with Tomato and Thyme
Ingredients
- 4 poundschicken thighs (bone-in, skin-on)
- 2red bell pepper
- 2yellow bell pepper
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 can (28 oz)canned crushed tomatoes
- 1 cupchicken broth
- 3 sprigsfresh thyme
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Slice 2 red bell peppers and 2 yellow bell peppers into 1-inch strips.
- 02
Dice 1 medium yellow onion.
- 03
Mince 4 cloves garlic.
Method
- 01
Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches, brown the chicken skin-side down for 5–6 minutes until golden, then flip and cook 3–4 minutes more. Transfer to a plate.
- 03
Add the remaining 1 tablespoon olive oil to the pot. Stir in the diced onion and cook 4–5 minutes until softened, scraping up any browned bits from the bottom. Add the minced garlic and cook 1 minute more until fragrant.
- 04
Add the sliced bell peppers and stir to coat. Cook 5 minutes, stirring occasionally, until the peppers begin to soften.
- 05
Pour in the crushed tomatoes and chicken broth. Nestle the browned chicken thighs back into the pot, skin-side up. Tuck in the thyme sprigs. Bring to a gentle simmer.
- 06
Cover partially and simmer over medium-low heat for 25–30 minutes, until the chicken is cooked through (an instant-read thermometer inserted into the thickest part without touching bone should read 165°F) and the peppers are very tender.
- 07
Taste and adjust seasoning with salt and pepper. Serve hot, spooning the tomato-pepper broth over the chicken.
This recipe is naturally freezer-friendly after cooling; reheat gently on the stovetop. Serve with crusty bread, rice, or egg noodles to soak up the braising liquid.