Chicken with olives and peppers

Name: Chicken with olives and peppers
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: Chicken legs 1.8 lbs; Yellow peppers 1.1 lbs; Red peppers 1.1 lbs; Garlic 2 cloves; Black olives 1 cup; Salted capers 3 tsp; Dry white wine 2.7 oz; Water warm 2 tbsp; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Marjoram to taste; Oregano to taste

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Anna Langellotto

Chicken and peppers is undoubtedly an irresistible combination! Enjoy it in its creamier version, in salad or simply in the pan, like our chicken with olives and peppers, an easy and tasty homemade dish. Tasty chicken thighs to brown in the pan and then stew with peppers, which during cooking will release all their aroma and fragrance, making the meat even more flavorful. A tantalizing touch of olives and capers will complete this exquisite main dish.

Come and discover other delicious recipes with chicken and peppers:

Chicken bites with peppers and sun-dried tomatoes
Sicilian chicken
Flatbreads with paprika chicken and red peppers
Sweet and sour chicken
Roman-style chicken with peppers

INGREDIENTS: Chicken legs 1.8 lbs (800 g); Yellow peppers 1.1 lbs (500 g); Red peppers 1.1 lbs (500 g); Garlic 2 cloves; Black olives 1 cup (120 g); Salted capers 3 tsp (15 g); Dry white wine 2.7 oz (80 ml); Water 2 tbsp (30 ml) - warm; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Marjoram to taste; Oregano to taste

Preparation

How to prepare Chicken with olives and peppers

To prepare chicken with olives and peppers, wash and dry the peppers, then remove the cap to take out the stalk 1, cut them in half lengthwise, remove the seeds and white filaments with a sharp knife 2. Cut each half of the peppers into strips about 3/4 inch thick 3.

Desalt the capers by rinsing them under running water 4. Put a drizzle of oil in a large pan, add the peeled garlic cloves 5 and let them heat over low flame, add the chicken thighs 6 and on low flame let them brown on both sides by turning them with kitchen tongs (this will take about 8 minutes).

As soon as the chicken thighs are well browned 7, add the white wine 8 and let it evaporate, remove the garlic. At this point, add the pepper strips 9 and hot water.

Also add the olives 10 and capers 11, cover with a lid 12 and let it cook over low flame for 15 minutes.

Now adjust the salt, season with a pinch of pepper 13, cover with the lid and complete the cooking by occasionally shaking the pan, it will take about 30 minutes. At this point, remove the lid, slightly raise the flame, and cook another 5 minutes to thicken the sauce a bit and enhance the flavor, finish with marjoram leaves and fresh oregano 14. Serve the chicken with olives and peppers immediately 15.