Summer Chicken and Pepper Stew
1 whole chicken, cut into 10 pieces (2 drumsticks, 2 wings, 2 thighs, & 4 breast quarters)
1 Tbsp kosher salt, plus more to taste
1 tsp black pepper
1/4 cup extra-virgin olive oil, divided
3 large red, orange, or yellow bell peppers, thinly sliced
2 medium-size yellow onions, thinly sliced
4 garlic cloves, thinly sliced
1 Tbsp Italian herb seasoning
1 can whole peeled tomatoes
Fresh basil and oregano, for garnish
Season chicken with salt & pepper. Heat a little oil over medium-high. Working in batches, sear chicken, turning occasionally to brown & crisp skin evenly, about 8 minutes per batch. Transfer chicken to a plate.
Add remaining oil to chicken drippings in pan over medium-high. Add bell peppers & onions, turning & folding using tongs to coat in fat as they begin to wilt, scraping bottom of pan to loosen and incorporate browned bits. Continue folding until vegetables have reduced in volume by half, about 5 mins. Add garlic & Italian seasoning. Reduce heat to medium-low, until vegetables have softened & are beginning to caramelize but still hold their shape, about 25 mins.
Crush tomatoes by hand, add to pan with juices from can. Fold to combine with vegetables. Bring to a simmer over medium-high. Reduce heat to medium-low, cook until sauce is slightly thickened, about 10 mins. Add chicken pieces to sauce, nestling them into a snug single layer. Cover, reduce heat to low, cook until a thermometer inserted in thickest portion of several pieces of chicken registers 155°F, 20-25 mins. Remove pan from heat, & let stew rest, covered, at least 10 mins before serving. Garnish with basil and oregano.
foodandwine.com/recipes/summer-chicken-and-pepper-stew