Chicken in the pan with red peppers
Chicken in the pan with peppers is a classic home-cooked dish that everyone loves and always turns out well.
Servings 4 serves
Ingredients
- 4 chicken thighs (upper thighs and drumsticks) with skin, approx. 180-200 g each
- 2 large red peppers or three small ones
- zest of 1/2 lemon, cut into strips
- filtered juice of 1 juicy lemon or two lemons
- 10 g of aromatic herbs (sage, basil, rosemary), washed and dried
- 100 ml of white wine
- olive oil and salt to taste
- 100 ml of broth or water to use if the chicken does not produce much juice during cooking
Instructions
- Cut the bell pepper in half, remove the seeds and filaments, wash, and set aside. If you prefer, you can use another vegetable.
- In a large pan, arrange the chicken pieces so that their skin is in contact with the bottom of the pan.
- Drizzle with the strained lemon juice.
- Season the chicken with salt and oil, then place the lemon zest and herbs on top. Then cover everything with the bell pepper.
- Cook the chicken uncovered over medium heat for 3 minutes.
- After this time, pour the wine into the pan and cook over medium heat for an additional 3 minutes.
- Move the pan to a low heat setting, cover it with a lid, and cook for 15 minutes.
- After 15 minutes, turn the chicken over, placing the bell pepper (or your chosen vegetable) in contact with the bottom of the pan. Then cook for another 15 minutes, leaving the pan uncovered to reduce the cooking liquid a little.
- If the chicken is boneless, it will be ready after 30 minutes. Otherwise, cook for a total of 40 minutes.
- Remove the vegetables and chicken from the pan, place them on a serving dish, and cover with the cooking sauce.
- Serve the chicken as you prefer, hot or at room temperature.
Tips
- When there are 5 minutes left until the end of cooking, check the chicken. If there is too much liquid, raise the heat slightly. If, on the contrary, it is dry, add two ladles of broth or water and finish cooking.
- Store in the refrigerator for two days.