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Luscious chicken with red peppers and tomatoes


Traditionally this is a summer dish; it's one of the wonderful ways to use the abundance of red and yellow peppers from the garden. It happens to be great just about anytime of the year...warm & hearty, it falls squarely into the great comfort food category.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 75 milliliters Extra virgin olive oil
  • 1 kilogram Chicken pieces about 12 pieces, skinned
  • 1 Large onion diced
  • 3 tablespoons garlic cloves minced
  • 2 Red or yellow peppers cut into 1-inch pieces
  • 400 grams Peeled tomatoes chopped
  • 235 milliliters Dry white wine
  • 2 tablespoons Fresh Italian parsley minced, 2 tablespoons
  • Salt and pepper to taste


  • Heat the oil in a large skillet over medium heat.
  • Cook chicken until golden brown, without overcrowding the skillet.
  • Transfer to a platter.
  • Add onion and garlic to the skillet and sauté until onion is soft, scraping up browned bits (about 4 minutes).
  • Add the red peppers, tomatoes, and wine.
  • Return the chicken to the skillet, cover and simmer over medium-low heat until the peppers are tender, the chicken cooked through and the sauce is reduced.
  • Add the chopped parsley, season with salt and pepper and serve.