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Categories:
kosher salt paprika oregano olive oil chicken yellow onion red bell peppers garlic white wine red wine vinegar white wine vinegar chicken broth fresh thyme roughly kosher salt
Viewed: 82 - Published at: 4 years agoIngredients
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons paprika
- 2 teaspoons oregano
- 1 Tablespoon olive oil
- 6 chicken thighs, bone in and skin
- removed
- 1 medium yellow onion, thinly sliced
- 3 red bell peppers, thinly sliced
- 3 garlic cloves, minced or pressed
- 1 cup white wine
- 1 Tablespoon of red wine vinegar or
- white wine vinegar (Sherry vinegar if
- you have it on hand it tastes the
- best)
- 1 cup low sodium, gluten free
- chicken broth
- 1 Tablespoon fresh thyme, leaves
- removed from stems and roughly
- chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Method
- 1. In a small bowl, combine salt & pepper, paprika, and oregano.
- 2. Season both sides of the chicken.
- 3. Heat a large, nonstick saute pan over medium heat; add in oil, once hot, add in the chicken. Lightly brown on both sides, about 3 minutes per side - remove the chicken from the pan and set aside.
- 4. Add in sliced onions and bell peppers to the pan, saute for 23 minutes or until the peppers become soft.
- 5. Add in garlic, wine, vinegar, broth, thyme, and salt & pepper - stir to combine
- 6. Place the chicken on top of the peppers, cover with a lid, reduce heat to a low simmer and cook for 20 minutes.
