Big on flavor, light on ingredients
What’s more flavorful than onions and peppers? Caramelized onions and peppers. This one-dish meal is all about patience as you wait for the vegetables to turn golden brown and develop a sweet, slightly burnt taste. I prefer to use chicken thighs for this dish, but you could substitute boneless skinless chicken breast, just be careful not to overcook them.
Caramelized Onion and Pepper Chicken Thighs
This comforting dish is a variation of one of my favorites, Chicken Paprikash. It’s a creamy flavorful dish that comes together in mostly one pan. The emphasis is here is on slow cooking the peppers and onions until they're caramelized, sweet, and complex despite only having a few ingredients.
Ingredients
Method
- Pat chicken thighs dry with paper towels and season with salt and pepper on both sides. Heat 1 tbsp olive oil in a large dutch oven or skillet over medium heat and add thighs to pan when oil begins to shimmer. Sear chicken on both sides until golden brown and crispy. Remove from the pan and set aside. Don’t discard the oil!
- Add onions and peppers to the same pan and cook, stirring occasionally until softened and browned. This will take some time to get fully caramelized. Add garlic, paprika, and salt and pepper and cook until fragrant.
- Add flour to pot and stir into veggie mix. Cook until a thick paste forms.
- Stir in wine and cook until reduced by half and thickened. Then add 1 cup of chicken stock or water and reserved chicken thighs and juices. Cook thighs in sauce until internal temperature is 175 degrees.
- Turn off heat and add ½ cup sour cream and a few dashes of hot sauce to taste. Add parsley and serve chicken with crusty bread, pasta, or rice.
