This Italian Chicken and Pepper Stew is a rustic one-pot wonder that fills your kitchen with incredible aromas. Tender chicken thighs simmer with sweet bell peppers, tomatoes, and herbs for a deeply satisfying meal. It’s a comforting, crowd-pleasing dinner that feels both nourishing and celebratory.
Nothing beats a great Italian Chicken and Pepper Stew. Whether you're a fan of Stew or want to try something from our Chicken Thigh Recipes selection, keep scrolling!
Why You’ll Love This Italian Chicken and Pepper Stew
- One-pot wonder: Everything cooks together for easy cleanup.
- Deep, rich flavors: Sweet peppers balance tomatoes and Italian herbs.
- Versatile & meal-prep friendly: Tastes even better the next day.
- Rustic yet elegant: Perfect with crusty bread or creamy polenta.
Ingredients & Tools
- 1.5 kg bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 red bell peppers, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 400 g canned crushed tomatoes
- 240 ml chicken stock
- 120 ml dry white wine (optional, but recommended)
- 2 tsp dried oregano
- 1 tsp fresh rosemary, finely chopped
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh basil or parsley, chopped (for garnish)
Tools: A large Dutch oven or heavy-bottomed pot with a lid, tongs, a sharp knife, and a cutting board.
Notes: Using bone-in, skin-on chicken thighs is key for moisture and flavor. The variety of bell peppers adds different sweetness levels.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on chicken thighs? They are far more forgiving than breast meat and won’t dry out during the long simmer. The skin also adds fantastic flavor and helps render fat for sautéing the vegetables.
- Can I use different colored peppers? Absolutely. Using a mix of red, yellow, and orange gives the stew a beautiful color and a more complex sweetness. Green peppers can be a bit more bitter, so I tend to avoid them here.
- What if I don’t have white wine? No problem! You can simply replace it with an equal amount of additional chicken stock. The wine just adds a lovely layer of acidity that brightens the rich sauce.
- Don’t rush the first step. Getting a good, golden sear on the chicken is crucial for building a deep, flavorful foundation for the entire stew. Pat the chicken dry first for the best sear.
How to Make Italian Chicken and Pepper Stew
Step 1: Pat the chicken thighs completely dry with paper towels and season generously on both sides with salt and pepper. This is your first chance to build flavor, so don’t be shy. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Carefully place the chicken thighs in, skin-side down. You should hear a satisfying sizzle. Resist the urge to move them! Let them cook for 6-8 minutes until the skin is deeply golden and crispy. Flip and cook for another 3 minutes, then transfer them to a plate. They won’t be cooked through yet—that’s perfect.
Step 2: Reduce the heat to medium. You should have a lovely layer of rendered chicken fat and olive oil in the pot. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 5 minutes until they begin to soften and turn translucent. You’ll notice the bottom of the pot has some browned bits—that’s pure flavor gold! Now add the minced garlic and cook for just one more minute until fragrant. Be careful not to let the garlic burn.
Step 3: Add all of your beautiful sliced bell peppers to the pot. Stir everything together, scraping the bottom of the pot to lift up those browned bits. Cook for about 8-10 minutes, until the peppers have softened slightly and brightened in color. They’ll start to release their own sweet juices, which will mingle with the onions and garlic.
Step 4: Pour in the white wine (if using) to deglaze the pot. Use your spoon to scrape up any remaining browned bits from the bottom—this is where so much of the stew’s soul comes from. Let the wine bubble and reduce by about half, which should take 2-3 minutes. Then, stir in the crushed tomatoes, chicken stock, dried oregano, and fresh rosemary. Add the bay leaf and bring the whole mixture to a gentle simmer.
Step 5: Nestle the seared chicken thighs back into the pot, along with any juices that accumulated on the plate. The liquid should come about halfway up the chicken. Bring it back to a simmer, then reduce the heat to low, cover the pot with the lid slightly ajar, and let it bubble away gently for 45-50 minutes. The smell will be absolutely intoxicating.
Step 6: After 45 minutes, the chicken should be incredibly tender and practically falling off the bone. Carefully remove the chicken thighs to a clean plate. At this point, you can do one of two things: if you like a thinner sauce, you can serve as is. If you prefer a thicker, more concentrated stew, turn the heat up to medium and let the sauce simmer uncovered for 10-15 minutes to reduce and thicken. Taste and adjust seasoning with more salt and pepper if needed.
Step 7: While the sauce is reducing, you can shred the chicken. The meat should pull away from the bones easily with a fork. Discard the skin and bones (or save them for stock!). Return the shredded chicken meat to the pot, stir to combine, and let it warm through for a final 2-3 minutes. Remove the bay leaf. Just before serving, stir in the fresh basil or parsley for a burst of freshness.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Freeze for up to 3 months in sealed containers.
- Reviving: Reheat gently on stove, add splash of water or stock if needed.
Serving Suggestions
Complementary Dishes
- Creamy Polenta — The soft, buttery texture is the perfect canvas for the rich, saucy stew to soak into.
- Garlic-rubbed Crostini — These crispy toasts are ideal for scooping up every last bit of sauce and tender vegetable from the bowl.
- A simple Arugula Salad — Tossed with a lemony vinaigrette, the peppery arugula provides a bright, crisp contrast to the hearty stew.
Drinks
- A medium-bodied Chianti — The classic Italian red wine has enough acidity to cut through the richness and complement the tomato base beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and palate-cleansing.
- An Italian Pilsner — A crisp, clean lager with a subtle bitterness that balances the stew’s sweetness without overpowering it.
Something Sweet
- Affogato — A simple scoop of vanilla gelato drowned in a shot of hot espresso is the ultimate, effortless Italian finish.
- Almond Biscotti — Their crunchy texture and nutty flavor are perfect for dipping and provide a lovely, not-too-sweet ending.
- Lemon Sorbet — Incredibly light and refreshing, it cleanses the palate and leaves you feeling satisfied but not overly full.
Top Mistakes to Avoid
- Mistake: Not searing the chicken properly. If you don’t get a good, dark golden crust on the skin, you’re missing out on a huge amount of flavor. Pat the chicken dry and don’t crowd the pot.
- Mistake: Adding raw garlic with the onions. Garlic burns much faster than onions. Add it later, just for a minute, to toast its flavor without turning it bitter.
- Mistake: Boiling the stew instead of simmering. A gentle simmer is key to tender chicken. A rolling boil will make the chicken tough and can cause the sauce to break or reduce too quickly.
- Mistake: Skipping the fresh herbs at the end. The dried herbs build the base flavor, but a handful of fresh basil or parsley stirred in right before serving adds a crucial pop of freshness that lifts the entire dish.
Expert Tips
- Tip: Make it a day ahead. Stews are almost always better the next day. The flavors have more time to meld and deepen. Just gently reheat it on the stove.
- Tip: Use the rendered chicken fat. After searing, you might have a lot of fat in the pot. You can spoon a little out if it seems excessive, but that fat is packed with flavor for cooking your vegetables.
- Tip: Shred the chicken for easier serving. While you can serve the thighs whole, shredding the meat and mixing it back in makes the stew easier to eat and ensures every bite has a bit of everything.
- Tip: Finish with a drizzle. Right before serving, add a final drizzle of high-quality extra virgin olive oil over each bowl. It adds a fruity, luxurious finish that really makes the dish sing.
FAQs
Can I make this stew with chicken breasts?
You can, but I really don’t recommend it. Chicken breasts are very lean and will almost certainly become dry and stringy during the long cooking time required for the flavors to develop. Chicken thighs are much more forgiving and flavorful. If you must use breasts, add them later in the process, shred them after a shorter cook time, and be prepared for a less succulent result.
How can I store and reheat leftovers?
Let the stew cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat it gently on the stovetop over low heat, stirring occasionally, until warmed through. You may need to add a splash of water or stock if the sauce has thickened too much. It also freezes beautifully for up to 3 months.
My stew is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an extra 10-15 minutes to allow excess liquid to evaporate. If you’re still in a hurry, you can make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the simmering stew and it will thicken up in just a minute or two.
Can I add other vegetables to this stew?
Absolutely! This is a very adaptable recipe. Sliced mushrooms would be a wonderful addition, added with the peppers. You could also stir in some chopped spinach or kale during the last 5 minutes of cooking. Just be mindful of vegetables with very different cooking times—root vegetables like potatoes or carrots should be added earlier so they have time to become tender.
Is the white wine absolutely necessary?
It’s not strictly necessary, but it does add a lovely layer of complexity and acidity that brightens the entire dish. If you prefer not to use alcohol, you can substitute it with an equal amount of additional chicken stock and maybe a squeeze of lemon juice at the end to mimic that brightening effect. The stew will still be delicious.
Italian Chicken And Pepper Stew
Make this classic Italian Chicken and Pepper Stew for a hearty, one-pot meal. Tender chicken simmers with sweet peppers in a rich tomato sauce. Get the easy recipe now!
Ingredients
For the Ingredients
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1.5 kg bone-in, skin-on chicken thighs
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2 tbsp olive oil
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1 large yellow onion (thinly sliced)
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4 cloves garlic (minced)
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2 red bell peppers (sliced into strips)
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1 yellow bell pepper (sliced into strips)
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1 orange bell pepper (sliced into strips)
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400 g canned crushed tomatoes
-
240 ml chicken stock
-
120 ml dry white wine (optional, but recommended)
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2 tsp dried oregano
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1 tsp fresh rosemary (finely chopped)
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1 bay leaf
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Salt and freshly ground black pepper (to taste)
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2 tbsp fresh basil or parsley (chopped (for garnish))
Instructions
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Pat the chicken thighs completely dry with paper towels and season generously on both sides with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Carefully place the chicken thighs in, skin-side down. Let them cook for 6-8 minutes until the skin is deeply golden and crispy. Flip and cook for another 3 minutes, then transfer them to a plate.01
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Reduce the heat to medium. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 5 minutes until they begin to soften and turn translucent. Add the minced garlic and cook for just one more minute until fragrant.02
-
Add all of your beautiful sliced bell peppers to the pot. Stir everything together, scraping the bottom of the pot to lift up those browned bits. Cook for about 8-10 minutes, until the peppers have softened slightly and brightened in color.03
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Pour in the white wine (if using) to deglaze the pot. Use your spoon to scrape up any remaining browned bits from the bottom. Let the wine bubble and reduce by about half, which should take 2-3 minutes. Then, stir in the crushed tomatoes, chicken stock, dried oregano, and fresh rosemary. Add the bay leaf and bring the whole mixture to a gentle simmer.04
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Nestle the seared chicken thighs back into the pot, along with any juices that accumulated on the plate. Bring it back to a simmer, then reduce the heat to low, cover the pot with the lid slightly ajar, and let it bubble away gently for 45-50 minutes.05
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After 45 minutes, the chicken should be incredibly tender and practically falling off the bone. Carefully remove the chicken thighs to a clean plate. If you prefer a thicker, more concentrated stew, turn the heat up to medium and let the sauce simmer uncovered for 10-15 minutes to reduce and thicken. Taste and adjust seasoning with more salt and pepper if needed.06
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While the sauce is reducing, you can shred the chicken. The meat should pull away from the bones easily with a fork. Discard the skin and bones. Return the shredded chicken meat to the pot, stir to combine, and let it warm through for a final 2-3 minutes. Remove the bay leaf. Just before serving, stir in the fresh basil or parsley for a burst of freshness.07
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