- 4 bell peppers (2 red, 1 yellow, 1 green)
- 2 pounds trimmed skinless, boneless chicken thighs
- Salt and pepper
- Flour, for coating
- 3 tablespoons EVOO (extra-virgin olive oil)
- 1 teaspoon fennel seeds (about 1/3 palmful)
- 4 cloves garlic, thinly sliced
- 1 italian cherry or fresno chile pepper, thinly sliced
- 1 cup white wine
- 1 28 ounce can italian plum tomatoes and their juices
- Warm, crusty bread, such as ciabatta
Char the bell peppers under the broiler or over an open flame. Transfer to a bowl, cover and let cool. Peel the skins with paper towels, leaving a little char on the peppers for a smoky flavor, then seed and slice the peppers lengthwise into 1-inch strips.
Meanwhile, season the chicken with salt and pepper and coat in the flour. Heat 2 tablespoons EVOO, 2 turns of the pan, in a large skillet with a tight-fitting lid over medium-high heat. Add the chicken and brown on each side, 5 to 6 minutes total. Transfer to a plate. Add the remaining 1 tablespoon EVOO, 1 turn of the pan, then stir in the fennel seeds, garlic and chile pepper for a minute or two. Add the wine and deglaze the pan. Add the tomatoes and mash them. Season the sauce with salt and pepper, then cook at a rapid bubble until reduced, about 5 minutes. Lower the heat to medium, stir in the chicken and peppers, cover and cook for 5 minutes to finish cooking the chicken. Uncover, stir and serve from the pan with lots of the bread for mopping.