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Sweet Pepper Chicken Skillet

Servings: 6

Ingredients

  • 2 Tbsps olive oil avocado oil, or ghee
  • 2 lbs boneless skinless chicken thighs, cut into large pieces
  • sea salt and ground pepper to taste
  • 4 cloves fresh garlic minced
  • 4 large red sweet peppers chopped into large pieces
  • 2 sprigs of fresh rosemary
  • 1 cup dry white wine
  • 1 cup chicken broth
  • a small handful of fresh chopped Italian parsley

Instructions

  • Heat your oil in a large skillet or Dutch oven over medium-high heat.
  • Add in the chicken pieces and sear for 5 minutes on all sides, or until golden brown. Season with sea salt and pepper. Your chicken doesn’t need to be fully cooked through as we’ll continue to cook it later on. Set aside.
  • In the same preheated skillet add in your garlic. Saute for 30 seconds, then add in the sweet peppers and rosemary sprigs. Cook, stirring frequently for 2-3 minutes. Pour in the wine and scrape the bottom of your pan to deglaze. Allow wine to reduce by half.
  • Return your chicken to the pan and stir in the broth.
  • Reduce your heat to low, cover, and simmer until the chicken it’s fully cooked through, around 15 minutes.
  • Garnish with chopped fresh parsley and serve over cooked brown rice or quinoa if desired.
  • Enjoy!