Chicken Thighs with Bell Peppers (Easy One Pot Recipe)

Ingredients

• 4chicken thighs (skin on and bone in)
• 1 tbspplain flour
• 1 tbspolive oil
• 1 largeonion (thickly sliced)
• 3mixed peppers (chopped into 3 cm chunks)
• 1 clovegarlic (finely sliced)
• 1 tsppaprika
• 1 tspred pepper flakes
• 1 tspdried thyme
• 1 tbspdried rosemary
• 200 gcherry tomatoes
• 240 ml (1 cup)white wine
• 1/2 candiced tomatoes

Instructions

1. 1

   Flour the chicken

   Dust the chicken thighs with plain flour, then shake off any excess.

2. 2

   Brown the thighs

   Heat the olive oil in a cast-iron skillet over medium-high heat. Season the chicken with salt and pepper, then place it skin-side down in the pan. Cook for about 5 minutes, until the skin is golden and crisp. Turn the thighs and cook for another 3 minutes. Remove them from the skillet and set aside.

3. 3

   Soften the vegetables

   Add the sliced onion and peppers to the same skillet. Sauté for 5 minutes, until they begin to soften.

4. 4

   Add tomatoes and herbs

   Add the diced tomatoes, paprika, garlic, red pepper flakes, dried thyme and dried rosemary. Stir to coat the vegetables, then cook for about 4 minutes.

5. 5

   Return the chicken

   Place the chicken thighs on top of the vegetables, nestling them into the mixture. Add the cherry tomatoes and white wine, then stir to combine.

6. 6

   Simmer until tender

   Cover the skillet with a lid or foil and reduce the heat to medium-low. Cook for 30–35 minutes, until the chicken is cooked through and the vegetables are tender. Stir occasionally and check for doneness.

7. 7

   Rest the chicken

   When the chicken is done, remove the lid or foil and leave it to rest for a few minutes before serving.

8. 8

   Serve with juices

   Serve the chicken with the peppers, onions and tomatoes, spooning some of the cooking juices over the top.

What is chicken with bell peppers?

This is a one-pan chicken dish in which bone-in thighs simmer with peppers, onions and tomatoes. It has an American-style home-cooking feel, though the recipe details here do not establish a more specific origin.

The method builds flavour in stages: brown the chicken first, soften the vegetables in the same skillet, then simmer everything together with wine and herbs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 21g protein, 15g carbs, 23g fat.

The carbohydrates come mainly from the flour, peppers, onion and tomatoes; the chicken skin and olive oil contribute much of the fat, while the thighs provide the protein. Balance the plate with a generous helping of vegetables or a simple salad, and choose a modest portion of bread, rice or potatoes if you want something to soak up the juices.

Why use skin-on, bone-in thighs?

Skin-on thighs can develop a golden, crisp surface when browned before simmering. The bone-in pieces suit the longer covered cook and help the chicken stay juicy.

Flour: the light dusting helps the skin brown and can also lend a little body to the cooking juices.

Building the flavour

Peppers and onion: cut the peppers into even 3 cm chunks so they soften at a similar pace, and slice the onion thickly to help it hold its shape.

Herbs and spice: paprika, red pepper flakes, thyme and rosemary bring warmth and savoury flavour. Stir them through the vegetables for the stated 4 minutes so they coat the mixture.

Getting the simmer right

After adding the wine and cherry tomatoes, keep the chicken nestled among the vegetables and cover the skillet. Medium-low heat gives the ingredients time to cook together without rushing the chicken.

Check the chicken and vegetables towards the end of the 30–35-minute cooking time. The recipe calls for the chicken to be cooked through and the vegetables to be tender.

Choosing a skillet

A cast-iron skillet is specified for browning the chicken and cooking the vegetables in the same pan. Make sure it can be covered with a lid or foil for the simmering stage.

If using foil, cover the pan securely, taking care around the hot skillet when removing it.

What to serve alongside

The chicken and vegetables make a substantial dish with plenty of tomato and wine cooking juices. Spoon those juices over the portions when serving.

For a fuller plate, serve it with bread, rice or potatoes to catch the juices; a simple green salad can add a fresh contrast.

Recipe notes & tips

• Pat the chicken skin dry before flouring if it is moist, so it browns more readily.
• Shake away loose flour to avoid a thick coating in the pan.
• Let the skillet heat before adding the chicken so the skin has a chance to sear.
• Cut the peppers into evenly sized 3 cm chunks for more consistent cooking.
• Keep the pan covered during the simmer and check the chicken near the end of the cooking time.
• Rest the chicken for a few minutes before serving, then spoon the cooking juices over it.

Variations

• Adjust the heat: Use fewer red pepper flakes for a milder dish.
• Choose the peppers: Use any three colours of bell pepper for a varied mix.
• Use fresh herbs: Replace the dried herbs with fresh ones, adjusting to your taste.
• Add olives: Stir in a handful near the end of cooking for a briny note.
• Serve with grains: Spoon the chicken and juices over cooked rice or another grain.

Common mistakes to avoid

• Crowding the chicken: Brown it in batches if the thighs do not fit comfortably in the skillet.
• Skipping the browning: Cook the skin-side down for about 5 minutes before turning for the best colour.
• Leaving excess flour: Shake off the loose coating before the chicken goes into the pan.
• Cooking too hot: Reduce the heat to medium-low for the covered simmer so the mixture cooks steadily.
• Guessing doneness: Check that the chicken is cooked through and the vegetables are tender before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a covered pan until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions