Summer Chicken-and-Pepper Stew

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This light stew showcases sweet peppers and bright herbs. The classic cooking method builds flavor while gently cooking the chicken for a light and satisfying summer supper. Serve with polenta and crusty bread for soaking up the garlicky sauce.

Summer Chicken and Pepper Stew
Photo: Photo by Caitlin Bensel / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
Active Time:
35 mins
Total Time:
1 hrs 30 mins
Yield:
4 to 6

Ingredients

  • 1 (3-pound) whole chicken, cut into 10 pieces (2 drumsticks, 2 wings, 2 thighs, and 4 breast quarters) 

  • 1 tablespoon kosher salt, plus more to taste

  • 1 teaspoon black pepper

  • ¼ cup extra-virgin olive oil, divided 

  • 3 large red, orange, or yellow bell peppers, thinly sliced lengthwise (about 4 cups)

  • 2 medium-size yellow onions, thinly sliced (about 6 1/2 cups) 

  • 4 garlic cloves, thinly sliced (about 2 tablespoons) 

  • 1 tablespoon salt-free Italian herb seasoning (such as McCormick Organic) 

  • 1 (28-ounce) can whole peeled tomatoes

  • Fresh basil and oregano, for garnish 

Directions

  1. Season chicken with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high. Working in batches, sear chicken, turning occasionally to brown and crisp skin evenly, about 8 minutes per batch. Transfer chicken to a plate.

  2. Add remaining 3 tablespoons oil to chicken drippings in pan over medium-high. Add bell peppers and onions, turning and folding using tongs to coat in fat as they begin to wilt, scraping bottom of pan to loosen and incorporate browned bits. Continue folding until vegetables have reduced in volume by half, about 5 minutes. Add garlic and Italian seasoning, and stir to combine. Reduce heat to medium-low, and cook, stirring occasionally, until vegetables have softened and are beginning to caramelize but still hold their shape, about 25 minutes.

  3. Crush tomatoes by hand, and add to pan with juices from can. Fold to combine with vegetables. Bring to a simmer over medium-high. Reduce heat to medium-low, and cook, stirring occasionally, until sauce is slightly thickened, about 10 minutes. Season to taste with salt. Add chicken pieces to sauce, nestling them into a snug single layer. Cover, reduce heat to low, and cook until a thermometer inserted in thickest portion of several pieces of chicken registers 155°F, 20 to 25 minutes. Remove pan from heat, and let stew rest, covered, at least 10 minutes before serving. Garnish with basil and oregano.

Make Ahead

Stew can be refrigerated in an airtight container up to 3 days.

Suggested Pairing

Bright, berry-scented rosé: Angeline Rosé of Pinot Noir

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