Chicken Thighs with Smoky Roasted Peppers


  • 4 bell peppers (2 red, 1 yellow, 1 green)
  • 2 pounds trimmed skinless, boneless chicken thighs
  • Salt and pepper
  • Flour, for coating
  • 3 tablespoons EVOO (extra-virgin olive oil)
  • 1 teaspoon fennel seeds (about 1/3 palmful)
  • 4 cloves garlic, thinly sliced
  • + 4 more ingredients
    • 1 italian cherry or fresno chile pepper, thinly sliced
    • 1 cup white wine
    • 1 28 ounce can italian plum tomatoes and their juices
    • Warm, crusty bread, such as ciabatta

1. Char the bell peppers under the broiler or over an open flame. Transfer to a bowl, cover and let cool. Peel the skins with paper towels, leaving a little char on the peppers for a smoky flavor, then seed and slice the peppers lengthwise into 1-inch strips. 2. Meanwhile, season the chicken wit...

View full recipe at SpringPad


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