Classic Italian-Style Chicken Stew
Bell Peppers
Enjoy a vibrant, home-cooked Italian-style stew featuring tender chicken and caramelized bell peppers, finished with a fresh aromatic basil fragrance.
This classic Italian-style stew is a testament to the beauty of simple, high-quality ingredients coming together in one pan. By searing the chicken to golden perfection and braising it with colorful bell peppers and white wine, you create a deeply flavorful dish that feels like a rustic Mediterranean kitchen staple. A final touch of fresh basil, added after the heat is turned off, ensures the herbal notes remain bright and fragrant in every bite.
Ingredients
- 4 chicken thighs
- 2 bell peppers, mixed colors
- 3 garlic cloves
- 100 ml dry white wine
- 3 tbsp olive oil
- 1 handful fresh basil leaves
- to taste salt
- to taste black pepper
Instructions
- 1Prepare the bell peppers
Cut the bell peppers into uniform pieces. Be sure to remove the seeds and the white internal membranes, as these parts can sometimes have a bitter taste.
Tip: Removing the white pith helps ensure a sweeter, cleaner flavor for your dish. - 2Infuse the olive oil
Pour a generous amount of olive oil into a pan and add three cloves of garlic. Heat them together over low heat to infuse the oil with aromatic garlic flavor.
Tip: Keep the heat low initially so the garlic infuses the oil without burning. - 3Sear the chicken
Add the chicken pieces to the pan with the garlic-infused oil. Sear the chicken until the skin side is golden brown and crispy.
Tip: Ensure the skin is dry before placing it in the pan to achieve the best crispy texture. - 4Deglaze with white wine
Pour white wine over the seared chicken in the pan. Allow it to simmer for a moment so the alcohol can evaporate, leaving behind a rich, concentrated flavor base.
Tip: Use a dry white wine for the best balance of acidity and flavor. - 5Add the bell peppers
Once the wine has reduced, add the prepared bell pepper chunks to the pan with the browned chicken.
Tip: Toss the peppers gently so they are well-coated in the pan juices. - 6Season and braise
Season the chicken and bell pepper mixture generously with salt and black pepper. Cover the pan and cook over medium heat for 40 minutes until the chicken is tender.
Tip: Cooking covered helps the chicken and peppers braise in their own juices. - 7Add fresh basil
Once the chicken and bell peppers are fully cooked and tender after 40 minutes of simmering, turn off the heat. Immediately add a handful of fresh basil leaves to the pan and fold them gently into the stew to incorporate the flavor while keeping the aroma fresh.
Tip: Add the basil only after turning off the heat to preserve its vibrant green color and delicate herbal scent.
