Description
A refined pan-braised chicken dish featuring sweet yellow bell peppers and a creamy sauce for a vibrant flavor experience.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 2.5–3 lb total)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 large yellow bell peppers, seeded and thinly sliced
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1/3 cup dry white wine or low-sodium chicken stock
- 3/4 cup low-sodium chicken stock
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp freshly squeezed lemon juice
- 2 tbsp chopped fresh flat-leaf parsley, finely chopped
- Zest of 1 lemon
- Flaky sea salt and freshly ground black pepper to taste
Instructions
- Season the chicken thighs generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Place thighs skin-side down and sear for 6–8 minutes until golden and crisp; flip and cook for 2 minutes.
- Transfer thighs to a plate, remove excess fat, leaving 1 tablespoon in the pan.
- Add butter to the pan; once foaming, add shallot and sauté until translucent.
- Add garlic and cook for 20-30 seconds until aromatic.
- Add the sliced yellow peppers and cook for about 4–5 minutes until they begin to soften.
- Pour in wine (or stock) to deglaze the pan, scraping up browned bits; reduce by half for about 1–2 minutes.
- Return chicken to the pan, skin-side up, add remaining chicken stock, bring to a gentle simmer, cover, and braise for 12–15 minutes until cooked through.
- Remove chicken, increase heat, stir in cream and Dijon, and reduce sauce until thickened.
- Nestle chicken back into the sauce briefly to reheat, finish with lemon zest and parsley.
Notes
Pat chicken dry for crisp skin, and slice peppers evenly for consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg