Grilled Chicken Thighs with Sweet Onions and Peppers

Grilled Chicken Thighs with Sweet Onions and Peppers
Photo by Lisa Romerein

Ingredients

  • 1/3 cup drained capers
  • 1 ½ pounds sweet peppers (such as red bell or Gypsy), stemmed, seeded, and slivered lengthwise
  • 3 tablespoons chopped fresh thyme leaves
  • ¼ cup extra-virgin olive oil
  • ½ cup ruby Port
  • 12 chicken thighs (6 to 8 oz. each)
  • Salt and freshly ground pepper
  • + 2 more ingredients
    • ¼ cup chopped Italian parsley
    • 2 red onions, thinly slivered lengthwise

1. In a large pan over medium heat, warm the olive oil. Add onions and peppers, cover, and cook, stirring occasionally, until very juicy and almost soft, 16 to 20 minutes. Add the Port, capers, and thyme; stir often, uncovered, until all the liquid has evaporated and vegetables are very soft and ...

View full recipe at My Recipes

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