Step by Step
1
Prepare the Chicken
Pat the chicken pieces dry with paper towels and season generously with salt and black pepper.
⏱ 5 min
2
Sear the Chicken
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces in batches until golden brown on all sides, about 5-7 minutes per batch. Remove chicken and set aside.
⏱ 10 min
3
Sauté Aromatics
Reduce heat to medium. Add the chopped onion and sliced bell peppers to the pot, cooking until softened, about 5-7 minutes. Add minced garlic, rosemary, thyme, and bay leaf, cooking for another minute until fragrant.
⏱ 8 min
4
Deglaze and Add Tomatoes
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes. Stir in the crushed tomatoes and chicken broth.
⏱ 5 min
5
Simmer the Dish
Return the seared chicken pieces to the pot, nestling them into the sauce. Bring the sauce to a gentle simmer, then cover the pot, reduce heat to low, and cook for 30-35 minutes, or until the chicken is tender and cooked through.
⏱ 35 min
6
Finish and Serve
Remove the bay leaf. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving. Serve hot with crusty bread, pasta, or polenta.
⏱ 2 min
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