Anna's Braised Chicken In Bell Pepper Sauce
Anna's Braised Chicken In Bell Pepper Sauce
Get this quick and easy braised chicken recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Braising
  • Preparation Time 10 minutes
  • Cooking Time 55 minutes
  • Yield 4 servings
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Cornstarch
  • 2+½ pounds boneless, skinless Chicken thighs
  • 1 cup roughly diced Onion
  • ¾ cup diced Celery
  • 2 cups seeded and roughly chopped Red Bell Pepper
  • 2 cloves Garlic
  • 2 cups Chicken stock or water
  • 1 tablespoon chopped fresh Thyme
  • 2 Bay leaves
  • Coarse Salt and Ground Black Pepper
  • 2 tablespoons cold Unsalted Butter (optional)
  1. Heat olive oil in a large heavy-bottomed pot over medium-high heat
  2. Toss chicken thighs in cornstarch, just to coat, shaking off excess
  3. Add chicken thighs to pot (in 2 batches) and sear on both sides until brown, about 3 minutes per side
  4. Remove and set aside. Reduce heat to medium-low and add onion and celery, sauteing until translucent, about 5 minutes
  5. Add peppers and garlic and saute 2 minutes more
  6. Flood pepper mixture with stock or water, add thyme and bay leaves and bring up to a simmer
  7. Return chicken thighs to liquid, cover and simmer gently for 45 minutes to 1 hour, until chicken is cooked through and peppers are tender
  8. Remove chicken thighs and bay leaves and puree sauce until smooth (an immersion blender works best) and strain
  9. Return sauce and chicken to the pot and bring to just below a simmer
  10. Season and stir in butter to enrich the sauce, if desired

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