Fall is right around the corner and I love simple one pot meals on Sundays. It’s a requirement in my home to make easy Sunday meals that will yield good leftovers for the week.
INGREDIENTS:
- 8-10 Boneless Skinless Chicken Thighs Bone in with skin or boneless and skinless Note: (breast meat will not come out as good and will be quite dry)
- 1-3 Bell Peppers Yellow, Orange, and Red cut into strops.
- 1-2 Jalapenos or hot peppers (Optional for some kick)
- 1 Diced Onion
- 1 Jar of Sauce like Rao’s Marinara
- 1TBS of Butter
- Handful of Fresh Herbs like Parsley for the end
- ½ cup of Red Wine (Optional)
- Pinch of salt and pepper
- 1-2 Capers (Optional)
- 1-2 Black Olives (Optional)
PREPARE:
Dutch Oven Version
- Sauté your peppers and onions on medium heat in the butter until just starting to soften.
- Add chicken in and brown a little on both sides and get a nice crust in the bottom of the pan.
- Add in your wine if you are using it to deglaze the pan.
- Add in sauce give a little stir and cover it to a low simmer.
- Add in capers and olives if using.
- Simmer for about an hour until the chicken is falling apart and you can cut it with a fork. It will be nice and tender and falling apart.
- Add your fresh herbs and serve with your vegetables and starch of choice.
Instant Pot Version
- On the sauté feature, sauté your peppers and onions in the butter.
- Add your chicken and brown on each side.
- Add in your wine if you are using it and then cover with sauce and stir.
- Add in capers and olives if using.
- Cover it and switch to pressure cook for about 45 minutes to an hour.
- When done, the chicken should be falling apart and tender.
- Add your fresh herbs and service with your vegetables and starch of choice.
- Note: Although this is a little simpler a version, the flavor and braising of the meat comes out better in the Dutch oven. I find it comes out a little waterier in the instant pot, but in a pinch, it is also a great quick way to braise the chicken.
