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Here’s a delicious and robust recipe for Chicken Thighs with Pepper-Tomato Sauce. This dish is full of flavor, with tender, juicy chicken and a rich, slightly sweet, and smoky sauce.
Chicken Thighs with Pepper-Tomato Sauce
This one-pan wonder features crispy-skinned chicken thighs braised in a vibrant sauce of roasted peppers, tomatoes, and garlic. It’s impressive enough for company but simple enough for a weeknight.
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4
Ingredients:
For the Chicken:
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4-6 bone-in, skin-on chicken thighs
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1 tsp smoked paprika
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Salt and freshly ground black pepper
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1 tbsp olive oil
For the Pepper-Tomato Sauce:
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1 tbsp olive oil
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1 large onion, thinly sliced
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3 cloves garlic, minced
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1 jar (12 oz/340g) roasted red peppers, drained and sliced (or 2 fresh bell peppers, roasted*)
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1 can (14.5 oz/411g) diced tomatoes, with their juices
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1 tsp dried oregano (or 1 tbsp fresh)
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½ tsp red pepper flakes (optional, for heat)
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¼ cup (60ml) chicken broth or white wine (for deglazing)
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Salt and pepper to taste
For Serving:
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Fresh chopped parsley or basil
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Crusty bread, pasta, or polenta
Instructions:
1. Season the Chicken:
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Pat the chicken thighs completely dry with paper towels. This is crucial for getting crispy skin.
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Generously season both sides with salt, pepper, and smoked paprika.
2. Sear the Chicken:
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In a large skillet or Dutch oven, heat 1 tbsp of olive oil over medium-high heat.
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Place the chicken thighs in the skillet skin-side down. Cook without moving for 6-8 minutes, until the skin is golden brown and crispy.
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Flip and cook for another 2-3 minutes on the other side. Remove the chicken from the skillet and set aside on a plate. Drain all but 1 tablespoon of fat from the skillet.
3. Build the Sauce:
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Reduce the heat to medium. Add the sliced onion to the same skillet and cook until softened, about 5 minutes.
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Add the minced garlic and cook for another minute until fragrant.
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Pour in the chicken broth or white wine to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Let it reduce by half.
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Add the sliced roasted red peppers, diced tomatoes with their juices, oregano, and red pepper flakes (if using). Stir to combine and bring to a simmer. Season with a pinch of salt and pepper.
4. Braise the Chicken:
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Return the chicken thighs to the skillet, nestling them into the sauce skin-side up.
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Reduce the heat to low, cover the skillet, and let it simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.
5. Serve:
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Taste the sauce and adjust seasoning if needed.
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Garnish with plenty of fresh chopped parsley or basil.
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Serve immediately over pasta, creamy polenta, or with crusty bread to soak up the incredible sauce.
Chef’s Notes & Tips:
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Crispy Skin Forever: To keep the chicken skin crispy during braising, make sure it is not submerged in the sauce. The braising steam will cook the chicken through while the skin stays above the liquid.
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How to Roast Fresh Bell Peppers: Cut peppers in half, remove seeds and ribs. Place cut-side down on a baking sheet lined with foil. Broil on high for 10-15 minutes until the skin is completely blackened. Place in a bowl and cover with plastic wrap for 15 minutes. The skin will steam and peel off easily.
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Creamy Twist: For a richer, creamier sauce, stir in a splash of heavy cream or a dollop of crème fraîche at the very end, just before serving.
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Olives & Capers: Add ¼ cup of pitted kalamata olives and 1 tbsp of capers along with the tomatoes for a briny, Mediterranean flavor boost.
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Boneless Option: You can use boneless, skinless chicken thighs. Sear them on both sides, then reduce the braising time to 15-20 minutes.
