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Meat, Italy

Chicken with Roman style peppers and bread

Chicken with Roman style peppers is a braised dish of chicken thighs, peppers and tomatoes, serving 4, ready in 1 hour, rated easy, for about €3.10 per person. The key to success is cooking the peppers slowly until they turn soft and sweet in the sauce.

Chicken with Roman style peppers, tender, colorful and fragrant, with crusty bread for mopping up the sauce.

Chicken with Roman style peppers and bread
Total time
1 h
Difficulty
Easy
Cost per person
€3.10
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This dish brings together golden chicken skin, soft slow cooked peppers and the round tang of tomatoes, all finished with fresh basil. The sauce, lightly lifted by white wine, turns thick and colorful as it simmers, perfect for mopping up with crusty bread.

Think of this one for a relaxed Sunday or a weeknight when you have a bit of time, the pot does most of the work on its own. Kids love the tender chicken, while adults go for the long simmered peppers and the grilled bread served alongside.

The ingredients

4 people

Butcher

  • Chicken thighs 6

Fruits and vegetables

  • Red bell pepper 2
  • Yellow bell pepper 2
  • Tomatoes 4
  • Onion 1
  • Garlic 2 cloves
  • Basil 4 sprigs

Pantry

  • Dry white wineoften in the pantry 15 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Gluten

The step by step recipe

  1. Brown the chicken thighs in the oil, skin side first, then set them aside. 10 min

    Don't flip them too soon, they should release easily on their own.

  2. Cook the onion, garlic and sliced peppers in the same pot. 8 min

    Let the peppers soften slowly, they turn sweet this way.

  3. Pour in the white wine, let it reduce, then add the diced tomatoes and return the chicken to the pot. 5 min

    If the tomatoes aren't very ripe, add a bit of tomato paste.

  4. Cover and let simmer over low heat. 35 min

    Stir occasionally so the peppers don't stick.

  5. Sprinkle with basil and serve with grilled country bread.

    Rub the grilled bread with garlic for extra flavor.

Our tips to get it right

  • Pick plump red and yellow peppers, they bring color and natural sweetness to the sauce.
  • Keep the skin on the chicken thighs while cooking, it protects the meat and adds flavor to the juices.
  • If the sauce looks too thin at the end, remove the lid for the last ten minutes so it can reduce.

The variations

  • Swap the chicken thighs for boneless thighs for a quicker cook and even more tender meat.
  • For a vegetarian version, replace the chicken with chickpeas or zucchini chunks added with the peppers.
  • For kids, blend part of the sauce before serving, it turns smoother and easier to eat.

What to serve it with

  • White rice to soak up the sauce
  • Green salad with a sharp dressing
  • A glass of dry white wine

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the bread, for up to 2 months. Reheat gently in a pan, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you make this dish ahead of time?

Yes, this dish actually tastes even better reheated the next day, once the flavors have had time to blend. Make it the day before and save the grilled bread for just before serving.

Can you use canned tomatoes instead of fresh ones?

Yes, a can of chopped tomatoes works just as well, especially out of season. Shorten the simmering time slightly since canned tomatoes are already quite soft.

What bread works if you don't have a country loaf?

A slightly stale baguette or grilled rye bread both work well. The main thing is that it stays firm enough to soak up sauce without falling apart.

Can you make this with chicken breasts instead?

Yes, but watch the cooking time closely since breasts dry out faster than thighs. Cut the simmering time by about ten minutes to keep the meat moist.

How long does it take to make a chicken with Roman style peppers and crusty bread?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken with Roman style peppers and crusty bread?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken with Roman style peppers and crusty bread cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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