Chicken with Peppers
Ingredients:
- Chicken thighs (700 g)
- Red pepper (1)
- Yellow pepper (1)
- Onion (1)
- White wine (1 glass)
- White wine vinegar (2 tablespoons)
- Extra virgin olive oil
- Salt
Method:
Fry the chicken thighs in a large pan with a drizzle of extra virgin olive oil until golden on the surface. Add the chopped onion and the peppers, cut into pieces, then continue frying for a few minutes. Pour in the white wine and let the alcohol evaporate. Then add the white wine vinegar, season with salt, and cover with a lid. Cook over medium-low heat for about 20 minutes, or until the chicken is fully cooked and the peppers are soft. Add a little water during cooking if necessary. Serve hot with its pepper sauce.