Chicken and Peppers from Epirus

Transport your taste buds to the sun-drenched hills of Greece with this rustic and comforting dish, Chicken and Peppers from Epirus. This one-pan recipe highlights tender, golden-seared chicken thighs simmered in a rich, aromatic sauce made from sweet red and yellow bell peppers, crushed tomatoes, and a splash of dry white wine. Fragrant herbs like oregano and thyme infuse the dish with Mediterranean charm, while a finishing garnish of fresh parsley adds a vibrant touch. Perfect for a hearty family dinner, this traditional recipe can be served with crusty bread to soak up the flavorful sauce or paired with rice or pasta for a complete, soul-warming meal. Try this authentic Greek-inspired chicken stew to savor the bold, comforting flavors of Epirus in your own kitchen!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 kg chicken thighs
• 4 tablespoons olive oil
• 2 whole red bell peppers
• 2 whole yellow bell peppers
• 1 large onion
• 3 whole garlic cloves
• 400 grams canned crushed tomatoes
• 150 ml dry white wine
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley
• 200 ml water

Directions

Step 1

Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.

Step 2

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.

Step 3

Slice the red and yellow bell peppers into thin strips, and finely chop the onion and garlic.

Step 4

In the same skillet, add the onion and garlic. Sauté over medium heat for about 3 minutes or until the onion becomes translucent.

Step 5

Add the sliced bell peppers to the skillet and cook for an additional 5 minutes, stirring occasionally, until they begin to soften.

Step 6

Deglaze the skillet with the dry white wine, stirring to scrape up any browned bits from the bottom. Cook for 2-3 minutes until the wine reduces slightly.

Step 7

Stir in the crushed tomatoes, oregano, thyme, and water. Bring the mixture to a gentle simmer.

Step 8

Return the seared chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over the chicken to coat.

Step 9

Cover the skillet with a lid and reduce the heat to low. Simmer for 35-40 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 10

Taste the sauce and adjust seasoning with additional salt or black pepper if needed.

Step 11

Garnish with fresh parsley just before serving. Serve hot with crusty bread, rice, or pasta.

Nutrition Facts

Serving size	(2632.4g)

Amount per serving	% Daily Value*
Calories	3098.7

Total Fat 168.8g	0%
Saturated Fat 41.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 940mg	0%
Sodium 3723.0mg	0%
Total Carbohydrate 89.6g	0%
Dietary Fiber 19.3g	0%
Total Sugars 51.2g
Protein 274.9g	0%

Vitamin D 70IU	0%
Calcium 405.6mg	0%
Iron 18.3mg	0%
Potassium 5558.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 36.9%

Carbs: 12.0%