Sweet Pepper Chicken Skillet
A few simple ingredients + easy & quick prep = a super flavorful and satisfying meal idea!
Thanks to the wine and fresh rosemary, this quick skillet meal tastes like it was simmering for hours – but it wasn’t!
Add this Sweet Pepper Chicken to your meal plans this week. It’s comforting and filling, excellent for a quick dinner, OR divide up your recipe into meal prep containers and grab for quick lunches on the go throughout your busy week ahead. Stays good in the fridge for up to 4 days.
I know we have a lot of folks here who prefer chicken thighs for their juicy-tenderness and (never dried out) flavor, not to mention they’re usually more affordable.
This one is for you. And even if you’re not usually a chicken thigh type-of-person, this recipe may change your mind about that! But of course, if you’d like to use breasts or tenders, that works too!
Serve over cooked brown rice, quinoa, or cauliflower rice.
If you do not have wine on hand, you may substitute wine for additional chicken broth.
The wine really adds rich flavor.
All of the alcohol will cook out – so no worries there.
Do not use “cooking wine” as most of those have an astringent taste much like rubbing alcohol.
For best results, use a nicer bottle of dry wine that one would actually drink because this will produce the very best flavor.
6 servings
Ingredients:
- 2 Tbsps olive oil, avocado oil, or ghee
- 2 lbs boneless, skinless chicken thighs, cut into large pieces
- sea salt and ground pepper, to taste
- 4 cloves fresh garlic, minced
- 4 large red sweet peppers, chopped into large pieces
- 2 sprigs of fresh rosemary
- 1 cup dry white wine
- 1 cup chicken broth
- a small handful of fresh chopped Italian parsley
Instructions:
Heat your oil in a large skillet or Dutch oven over medium-high heat.
Add in the chicken pieces and sear for 5 minutes on all sides, or until golden brown. Season with sea salt and pepper. Your chicken doesn’t need to be fully cooked through as we’ll continue to cook it later on. Set aside.
In the same preheated skillet add in your garlic. Saute for 30 seconds, then add in the sweet peppers and rosemary sprigs. Cook, stirring frequently for 2-3 minutes. Pour in the wine and scrape the bottom of your pan to deglaze. Allow wine to reduce by half.
Return your chicken to the pan and stir in the broth.
Reduce your heat to low, cover, and simmer until the chicken it’s fully cooked through, around 15 minutes.
Garnish with chopped fresh parsley and serve over cooked brown rice or quinoa if desired.
Enjoy!
Rachel
Ingredients
- 2 Tbsps olive oil, avocado oil, or ghee
- 2 lbs boneless, skinless chicken thighs, cut into large pieces
- sea salt and ground pepper, to taste
- 4 cloves fresh garlic, minced
- 4 large red sweet peppers, chopped into large pieces
- 2 sprigs of fresh rosemary
- 1 cup dry white wine
- 1 cup chicken broth
- a small handful of fresh chopped Italian parsley
Instructions
- Heat your oil in a large skillet or Dutch oven over medium-high heat.
- Add in the chicken pieces and sear for 5 minutes on all sides, or until golden brown. Season with sea salt and pepper. Your chicken doesn’t need to be fully cooked through as we’ll continue to cook it later on. Set aside.
- In the same preheated skillet add in your garlic. Saute for 30 seconds, then add in the sweet peppers and rosemary sprigs. Cook, stirring frequently for 2-3 minutes. Pour in the wine and scrape the bottom of your pan to deglaze. Allow wine to reduce by half.
- Return your chicken to the pan and stir in the broth.
- Reduce your heat to low, cover, and simmer until the chicken it’s fully cooked through, around 15 minutes.
- Garnish with chopped fresh parsley and serve over cooked brown rice or quinoa if desired.
- Enjoy!
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