Chicken Stew With Peppers

Here is yet another of my favorite, easy to prepare and inexpensive chicken pieces. If you frequent this blog at all, you will probably be aware that I have a strange affection for poultry, particularly chicken. I honestly could eat it every day and do not think I’d ever tire of it much to my husbands dismay.

We have recently been buying chicken thighs in bulk which I’ve found are both inexpensive and quite flavorful. One of my favorite ways to prepare thighs lately is to brown them, and then cook them in a moderate oven in a sauce for a couple of hours. The meat is extremely tender and you can change up the sauce however you prefer every time you make this dish. You can add mushrooms or olives which changes the flavor completely.

This dish came about when I needed to use up some red peppers in my refrigerator and was craving something comforting. I added tomatoes, onions, garlic, capers and seasonings and ended up with a delicious “pepper cacciatore” type of dish. I am trying to limit my starchy carbs at the moment so instead of serving this dish on polenta or mashed potatoes, I served it on cauliflower puree which worked out perfectly, but mashed potatoes or polenta would be great too.

Buon Appetito!
Deborah Mele 

Chicken Stew With Peppers

Chicken Stew With Peppers

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 2 hours

A slow cooked chicken and pepper stew.


  • 8 Skinless Chicken Thighs
  • 2 Tablespoons Olive Oil
  • 2 Sweet Red Peppers, Cored, Seeded & Sliced
  • 1 Small Onion, Peeled & Sliced
  • 3 Cloves Garlic, Peeled & Minced
  • 1 Cup Dry White Wine
  • 1 (28 Ounce) Can Chopped Tomatoes
  • 1/4 Cup Chopped Fresh Parsley
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Red Hot Chili Flakes
  • 3 Tablespoons Capers
  • Salt & Pepper


  1. Preheat oven to 350 degrees F.
  2. In a large ovenproof pan or dutch oven, heat the olive oil and then brown the chicken thighs well on all sides.
  3. Remove the chicken to a plate and then add the onions and peppers to the pan and cook on medium heat until softened.
  4. Add the garlic and cook another 2 minutes.
  5. Add the chicken back into the pan along with the wine.
  6. Increase the heat, and cook until the wine has reduced by at least half.
  7. Add the tomatoes, parsley, oregano, chili flakes, capers, salt and pepper and mix well.
  8. Cover the pan and bake for 2 hours, removing the cover during the last 30 minutes to thicken the sauce.
  9. Serve hot.

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