Chicken
My Favorite Chicken Dinner of All Time
I've prepared this dish so often that it feels like second nature to me. The recipe is quite simple and very forgiving, so there's no need to be overly precise. The process involves cooking garlic and rosemary until they’re fragrant, searing the chicken, sautéing the peppers, then adding white wine and vinegar and allowing everything to simmer together. Traditionally, it features peperoni cruschi—dried, crispy, sweet peppers from Southern Italy—but this version uses regular bell peppers for a fresh, summery twist. The result is incredibly tender chicken paired with sweet peppers that complement the tangy sauce perfectly.
While this dish would be excellent for impressing guests (it's both delicious and surprisingly easy to make), I typically prepare it for my family's Shabbat dinner. The last time I made it, it was nearly gone before I had a chance to grab my share—my dad even had to remind me to get some before it disappeared. This dish brings me so much happiness and always manages to make me smile. Serve it with potatoes, pasta, rice, or any starchy side to soak up the extra sauce. It truly is the ultimate chicken dinner.
Chicken Bowl
Pollo ai Peperoni Recipe (Cacciatora Southern-Style Chicken Stew with Peppers)
Super-tender chicken and sweet bell peppers are cooked in a tangy white wine sauce in this light summer dinner.
Prep time 15 minutes
Cook time 45 minutes
Serves 4
Ingredients
1 medium red bell pepper
1 medium yellow bell pepper
4 cloves garlic
2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons kosher salt, divided
3 tablespoons olive oil
2 sprigs fresh rosemary
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 teaspoon freshly ground black pepper
Cooked potatoes, pasta, or rice, for serving (optional)
Instructions
Dice 1 medium red bell pepper and 1 medium yellow bell pepper into 1-inch pieces. Crush 4 garlic cloves. Pat 2 pounds boneless chicken thighs dry with paper towels, then season with 1 teaspoon of the kosher salt.
Heat 3 tablespoons olive oil in a large frying pan over medium-high heat until shimmering. Add the garlic and 2 fresh rosemary sprigs and cook until fragrant, about 30 seconds. Add half the chicken to the pan in a single layer and sear undisturbed until golden brown on the bottom, 4 to 5 minutes. Flip the chicken and sear the second side, 2 to 4 minutes more. Transfer to a plate. Repeat searing the remaining chicken and transfer to the plate.
Add the bell peppers to the pan and sauté until starting to soften, about 3 minutes. Return the chicken and any accumulated juices to the pan and stir to combine. Cook, stirring occasionally, until starting to brown, about 5 minutes.
Add 1/2 cup dry white wine and let simmer until almost evaporated, 7 to 8 minutes. Add 1/2 cup white wine vinegar and season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover, reduce the heat to maintain a simmer, and cook until the chicken is fork tender, about 15 minutes. Taste and season with more kosher salt and black pepper is needed. Serve with cooked potatoes, pasta, or rice if desired.