📋 Italian Chicken with Peppers

This Italian chicken and peppers recipe is a version of the chicken alla cacciatora where red peppers are used instead of tomato sauce and marsala instead of red wine. This version is sweeter and less acidic.

Course Main Course

Cuisine Italian

Keyword chicken cacciatore, chicken stew, chicken with pepper

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 581kcal

Author Laura Tobin

Equipment

Ingredients

1 free range chicken
2 red peppers
1 onion
1 stalk of celery
3 sprig thyme
3 tablespoon olive oil
½ cup Marsala wine or white wine
salt & pepper

US Customary - Metric

Instructions

Cut the chicken into 6 parts and separate the wings from the breast.
1 free range chicken
Clean and slice the onion and the celery
1 onion, 1 stalk of celery
Stir-fry with olive oil
3 tablespoon olive oil
Add the chicken and stir until brown evenly
Add the peppers cut into long strips and season with salt and pepper.
salt & pepper, 2 red peppers
Pour ½ cup of Marsala or white wine and let it evaporate for few minutes
½ cup Marsala wine
Add the thyme
3 sprig thyme
Cover and cook for 40 minutes.
Stir occasionally
Add some parsley or basil for decoration and serve

Video

Notes

This recipe calls for a whole chicken cut into pieces. Don't substitute with deboned chicken breast because the bones add flavour to the sauce.

My favourite piece is chicken thigh as it is juicier than the breast. That works fine for my family as my husband like breasts.

However, if I had to choose I would make this Italian chicken with pepper using only chicken thighs.

Nutrition