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Braised Chicken Thighs in Roasted Red Pepper Sauce

In this recipe, I braised chicken thighs in a creamy roasted red pepper sauce until they were fork-tender and falling off the bone.  These fall-off-the-bone chicken thighs are a delicious comfort food.  Chicken thighs are (in my opinion) the best tasting part of the chicken because the dark meat simply tastes better than white chicken breast meat, and by cooking them bone-in, they cook through moist and delicious.

Braised Chicken Thighs in a Roasted Red Pepper Cream Sauce

Braised Chicken Thighs in a Roasted Red Pepper Cream Sauce

I then served them over a bed of pasta, but you can serve them with mashed potatoes or a bed of whole-grain rice.  Follow the link for the complete recipe and video:

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Preparation time: 30 minutes

Cooking time: 90 minutes

Serves: 4 people


  • 8 Chicken Thighs, bone in and skin on
  • 1 cup of flour
  • 2 tbsp of canola or vegetable oil
  • 3 Red Peppers
  • 1 chopped red onion
  • 1 chopped yellow onion
  • 3 diced scallions (green onions)
  • 2 cups of chopped Porcini mushrooms
  • 3 minced heads of garlic
  • 3 diced leeks (only use the white part of the leek)
  • 1 tbsp of finely chopped thyme
  • 1 tbsp of finely chopped oregano
  • 2 bay leaves
  • Salt and Pepper
  • 4 tbsp of sour cream, creme fresh, or plain yogurt
  • 1 Cup of chicken stock


  1. Poke a small hole with a paring knife into each red pepper.  Roast red peppers by grilling on all sides until completely blackened.  Remove from grill and let stand in bowl for 20 minutes with plastic wrap completed covering the bowl so that it’s air tight.  This will let the peppers sweat their skin off.  After 20 minutes, remove peppers from the bowl — their blackened skin should peel off easily.  Remove seeds and stem, and slice red peppers julienne style (into thin strips).  Set aside for later.
  2. Sear chicken thighs coated with flour in large deep oiled frying pan until golden brown on both sides.  Remove chicken thighs from frying pan and set aside in clean bowl for reintroduction into the frying pan at a later point.
  3. In same frying pan, sweat out the aromatic vegetables (red and yellow onions, garlic, and leeks) until silks smooth for about 30 minutes.
  4. Add red peppers, mushrooms, and herbs, and mix well.
  5. Add sour cream, and season with salt and pepper to taste.
  6. Add back to the frying pan the chicken thighs, and cover with veggies.  Cook with lid-on for 50 minutes, or until the chicken is fork tender, and falling off the bone.  Skim fat from frying pan occasionally.
  7. You may need to add 1/2 a cup of chicken stock every 20 minutes to ensure the chicken is completely covered, and that it remains moist in the pan.

Serve over a bed of pasta, mashed potatoes, or wild rice.  Garnish with scallions.  Enjoy!

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