One Pan Chicken & Peppers ___

One Pan Chicken & Peppers


For the Chicken:

  • 4 Chicken Leg Quarters, or any bone in pieces of chicken you desire
  • 3 tablespoons extra virgin olive oil
  • 1 pound Sweet Mini Peppers, or 3 Bell Peppers, seeded and cut into 1 inch strips
  • 1 medium onion, cut into 1/4 inch slices
  • 1 cup white wine, such as Pinot Grigio
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 teaspoons dried oregano
  • 4 sprigs fresh rosemary


Season the chicken on both sides with salt and pepper.

Put a 12-14 inch skillet with a lid over a medium-high flame and heat the oil.

Place the chicken in the pan skin side down and cook for 3-4 minutes. Turn the pieces over and cook for an additional 3 minutes.

Add the peppers and onions to the pan and sauté until they begin to soften, about 5-7 minutes.

Add the wine, salt, pepper, oregano and rosemary to the pan and reduce for 2 minutes.

Lower the flame to a simmer. Cover the pan and cook until the chicken is tender and pulls away from the bone, about 30-35 minutes. Uncover and cook for an additional 5 minutes.