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Chicken with Peppers, a Flavorful Chicken Stew

Chicken with Peppers, a Flavorful Chicken Stew

The marriage of bright yellow bell peppers with chicken in a light wine thyme sauce

Prep Time 45 minutes
Servings 6
Author whatsmickeycooking


  • 3 half Skinless boneless chicken breasts approximately 2 lbs of meat
  • 4 Yellow Bell Peppers
  • 1/2 cup Flour
  • 3 tbls Extra virgin olive oil
  • 3 cloves garlic pressed
  • 1 1/2 cups Dry white wine
  • 1/2-1 cup Chicken broth
  • palmful Fresh thyme sprigs
  • Seasoning mix, i.e. McCormicks Montreal Chicken to taste
  • Sea salt and fresh ground pepper to taste


  1. Clean, skin and remove the fatty tissue and bones from the chicken breasts, cut into 4" x  2" strips

  2. Clean, seed and cut the peppers into 4" x 2" strips

  3. On a prep board pour the flour and add a generous amount of seasoning mix to the flour. Lightly coat the chicken with the flour mix.  This can also be done in a sealed plastic bag

  4. In a casorole dish with a lid, on medium heat, add the olive oil and the chicken, lightly brown the chicken on all sides.  Remove from the pan, place on a plate

  5. Deglaze the pan with wine on a higher heat, scrape the brown crisps from the pan, then add the pressed garlic and peppers, place the chicken and it's juices back in the pan with the peppers.  Add the thyme, salt, pepper,and some of the chicken broth.  Cook with the lid for the first 15 minutes, then remove.  Total cooking time is approximately 35-45 minutes on a low heat, if you need  liquid, add more chicken broth.  The sauce  should be reduced and the peppers soft.   Adjust salt and pepper.  Serve hot