Easy Skillet-Braised Chicken with Peppers and Onions

Indulge in the delightful flavors of Easy Skillet-Braised Chicken with Peppers and Onions—a dish that brings together succulent chicken leg quarters with the sweet tanginess of bell peppers and onions. This flavorful combination is enhanced with Spanish smoked paprika, dried marjoram, and a deliciously rich sauce made with dry white wine and homemade chicken stock. This recipe serves 4 to 6, making it a perfect choice for a family meal or a gathering with friends. Pair this mouthwatering chicken with egg noodles, spätzle, rice, or boiled potatoes for a satisfying and comforting meal. And the best part is, you have the option to cook it entirely on the stovetop or finish it in the oven for tender and flavorful results. Let’s dive into the steps to create this Easy Skillet-Braised Chicken with Peppers and Onions!

SERVES 4 TO 6 

INGREDIENTS:

• 4 to 6 chicken leg quarters
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 large onion, finely sliced (about 1½ cups)
• 1 green bell pepper, finely sliced (about 1 cup)
• 1 red bell pepper, finely sliced (about 1 cup)
• 2 cloves garlic, finely sliced
• 1 tablespoon sweet Spanish smoked paprika (or regular paprika)
• 1 teaspoon dried marjoram (savory or oregano will also work just fine)
• 1 tablespoon all-purpose flour
• 1 cup dry white wine
• 3 cups homemade or low-sodium canned chicken stock
• 1 large tomato, peeled, seeded, and cut into ½-inch pieces

INSTRUCTIONS:

1. Prepping the Chicken: Adjust an oven rack to the lower-middle position and preheat the oven to 350°F (175°C).
2. Lightly season the chicken leg quarters with kosher salt and freshly ground black pepper.
3. Browning the Chicken: Heat the vegetable oil in a 12-inch ovenproof skillet or sauté pan over high heat until it starts to lightly smoke.
4. Carefully add the seasoned chicken leg quarters to the hot oil, skin side down. Cover the skillet with a splatter screen or partially with a lid to prevent splattering.
5. Cook the chicken without moving it until the skin becomes deep golden brown and crispy, which should take about 4 minutes.
6. Flip the chicken pieces and cook until the second side is also golden brown, about 3 minutes longer.
7. Transfer the browned chicken to a large plate and set it aside.
8. Sautéing the Peppers, Onions, and Spices: In the same skillet, add the finely sliced onions and bell peppers.
9. Cook, using a wooden spoon to scrape up the browned bits from the bottom of the skillet, and stir frequently until the onions and peppers become completely softened and start to brown, which takes about 4 minutes.
10. Add the finely sliced garlic to the skillet and cook, stirring, until it becomes fragrant, about 30 seconds.
11. Stir in the sweet Spanish smoked paprika, dried marjoram, and all-purpose flour, cooking until the spices release their fragrance, which takes about 1 minute.
12. Building the Flavorful Sauce: Pour the dry white wine into the skillet and use it to scrape up any browned bits from the bottom of the pan.
13. Add the homemade or low-sodium canned chicken stock and the cut tomato pieces to the skillet.
14. Bring the mixture to a boil, allowing the flavors to meld together.
15. Braising the Chicken and Vegetables: Nestle the browned chicken leg quarters into the sauce and vegetables in the skillet, making sure that only the skin is showing.
16. Cover the skillet and transfer it to the preheated oven.
17. Cook the chicken for 20 minutes, then remove the lid and continue cooking until the chicken becomes tender and starts to fall off the bone, and the sauce thickens and becomes rich. This should take about 20 minutes longer.
18. Seasoning and Serving: Season the sauce to taste with kosher salt and freshly ground black pepper, adjusting it to your preferred flavor.
19. Serve the Easy Skillet-Braised Chicken with Peppers and Onions immediately, and enjoy the succulent chicken alongside the deliciously flavorful bell peppers and onions.

Savor the delightful combination of Easy Skillet-Braised Chicken with Peppers and Onions, where tender chicken leg quarters meet the sweet tang of bell peppers and onions in a rich and savory sauce. This dish promises a burst of flavors that will leave everyone at the table asking for seconds. Whether paired with egg noodles, spätzle, rice, or boiled potatoes, this chicken dish is sure to become a favorite in your home.