ITALIAN CHICKEN WITH PEPPERS, ONIONS AND POTATOES

The natural juices of the chicken blend in with the sweet taste of the peppers and red onions.

Adding the potatoes just makes the dish a hearty meal for the whole family.

The chicken is first sauteed and removed from the pan.

Then the potatoes, onions and peppers are added and cooked until brown and tender.

The chicken goes back in the pan and then the pan is deglazed with a nice red wine.

By adding chopped tomatoes and dried herbs you will creates a delicious sauce that can only be appreciated with a large crisp Italian bread.

Why you will love this recipe

• Comforting and flavorful: The combination of tender chicken, caramelized vegetables and a rich tomato and wine sauce creates a comforting and robust flavor profile.
• Rich and satiating: With protein, vegetables and potatoes in one dish, this is a complete meal that satiates.
• Easy to prepare: This one-pot recipe is simple and perfect for weeknight dinners or family gatherings.

Enjoy this delicious chicken with peppers, onions and potatoes to savor classic Italian comfort food! Enjoy!

Preparation Time

• Active Preparation: 20 minutes
• Cooking Time: 50-60 minutes
• Total Time: ~1 hour 20 minutes

Servings

• 4 to 6 servings

Ingredients

• 1 chicken, cut into 8 pieces
• 1 tsp fresh ground black pepper
• 1 tsp salt
• 3 tbsp extra virgin olive oil
• 2 tbsp butter
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 large red onions, sliced
• 8 red potatoes, quartered
• 4 cloves garlic, chopped
• 1 cup red wine
• 1 (15 oz) can diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp crushed red pepper

Method

• Season and Sauté the Chicken
  • Season the chicken pieces with salt and black pepper.
  • In a large frying pan, heat the butter and olive oil over medium heat.
  • Sauté the chicken on both sides until browned and crispy, about 6-8 minutes per side.
  • Remove the chicken from the pan and set aside.
• Cook the Vegetables
  • Add the sliced peppers, onions, and quartered potatoes to the same pan.
  • Cover and sauté for 8-10 minutes until the vegetables begin to soften.
  • Remove the cover and cook for an additional 10 minutes, stirring occasionally, until the potatoes and onions are browned and tender.
• Deglaze the Pan with Red Wine
  • Add the chicken back into the pan with the vegetables.
  • Pour in the red wine and increase the heat to high. Scrape the bottom of the pan to deglaze and let the wine reduce by half, about 3-5 minutes.
• Add Tomatoes and Herbs
  • Stir in the diced tomatoes, dried oregano, basil, and crushed red pepper.
  • Mix everything together and cover the pan.
• Simmer Until Tender
  • Lower the heat and simmer for 30-40 minutes, or until the chicken is fully cooked and tender, and the sauce has thickened.

Serving Suggestions

• Serve this dish with a side of crusty Italian bread to soak up the delicious sauce.
• Pair with a fresh green salad or roasted vegetables for a complete meal.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish can be frozen for up to 2 months. Reheat gently on the stovetop or in the oven after thawing.

Nutritional Information (Per Serving)

Italian Chicken With Peppers, Onions And Potatoes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Servings 6

Calories 450 kcal

Ingredients

  

• 1 chicken cut into 8 pieces
• 1 tsp fresh ground black pepper
• 1 tsp salt
• 3 tbsp extra virgin olive oil
• 2 tbsp butter
• 1 green bell pepper sliced
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 2 large red onions sliced
• 8 red potatoes quartered
• 4 cloves garlic chopped
• 1 cup red wine
• 1 15 oz can diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp crushed red pepper

Instructions

 

Season and Sauté the Chicken

• Season the chicken pieces with salt and black pepper.
• In a large frying pan, heat the butter and olive oil over medium heat.
• Sauté the chicken on both sides until browned and crispy, about 6-8 minutes per side.
• Remove the chicken from the pan and set aside.

Cook the Vegetables

• Add the sliced peppers, onions, and quartered potatoes to the same pan.
• Cover and sauté for 8-10 minutes until the vegetables begin to soften.
• Remove the cover and cook for an additional 10 minutes, stirring occasionally, until the potatoes and onions are browned and tender.

Deglaze the Pan with Red Wine

• Add the chicken back into the pan with the vegetables.
• Pour in the red wine and increase the heat to high. Scrape the bottom of the pan to deglaze and let the wine reduce by half, about 3-5 minutes.

Add Tomatoes and Herbs

• Stir in the diced tomatoes, dried oregano, basil, and crushed red pepper.
• Mix everything together and cover the pan.

Simmer Until Tender

• Lower the heat and simmer for 30-40 minutes, or until the chicken is fully cooked and tender, and the sauce has thickened.