Skillet Chicken with Tomatoes and Thyme

Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min
Servings: 4
  • 1 large whole chicken (3 to 5 lb)
  • 4 tsp Filippo Berio Olive Oil
  • 2 garlic cloves
  • 5 small to medium shallots, peeled
  • 1 fresh thyme sprig
  • 1 cup dry white wine
  • 1/4 cup white vinegar
  • 1 can (20 oz) whole tomatoes, peeled and seeded
  • 3 oz piquillo peppers
  • Freshly ground pepper
  • Salt
      • Cut chicken into 8 pieces; halve breasts. Heat olive oil in large skillet set over medium-high heat. Brown chicken, garlic and shallots, turning chicken to crisp skin all over.
      • Add thyme leaves to skillet; discard stem. Pour in wine and vinegar; increase heat to reduce wine. Add tomatoes and piquillo peppers; season with pepper. Reduce heat, cover and cook for 30 minutes or until chicken is cooked through. Season salt to taste.


      Tip: This classic dish is great with white rice, but it would also complement roasted potatoes.


      Recipe provided by Joseph Ciminera




    Ingredient: Chicken

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Hispanic

    Product: Olive Oil

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