Pollo con Peperoni (Roman Chicken with Peppers)

Ingredients

• Boneless, Skinless Chicken Thighs 400 g
• Bell Peppers 2 medium
• Onion 1 medium
• Garlic Cloves 2
• Canned Diced Tomatoes 400 g can
• Dry White Wine (or Chicken Broth) 60 ml
• Olive Oil 2 tbsp
• Salt 1/2 tsp
• Black Pepper 1/4 tsp
• Dried Oregano 1 tsp
• Fresh Parsley 2 tbsp

How to Cook

1. Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.
2. Chop the onion, mince the garlic, and slice the bell peppers into strips. Roughly chop the fresh parsley for garnish later.
3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs and brown them for 3 minutes per side until golden. Remove the chicken and set aside on a plate.
4. Add the chopped onion to the same skillet and sauté for 4 minutes until softened and translucent.
5. Stir in the minced garlic and sliced bell peppers. Cook for another 4 minutes until the peppers start to soften.
6. Pour in the dry white wine or chicken broth and scrape the bottom of the pan with a wooden spoon to deglaze, loosening any browned bits. Let it simmer for 1 minute.
7. Add the canned diced tomatoes (undrained) and dried oregano to the skillet. Bring the sauce to a gentle simmer.
8. Return the browned chicken thighs to the skillet, nestling them into the tomato and pepper sauce. Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes, or until the chicken is cooked through and very tender.
9. Uncover the skillet, taste the sauce, and adjust seasoning with salt and pepper if needed. Garnish generously with fresh chopped parsley before serving.