Herbed Chicken and Peppers

Servings: 4

Get the Pan!

Sweet, delicate peppers, and fresh herbs cook in a lightweight cast-iron skillet that's also nonstick. Great served with rice or egg noodles.



2 teaspoons olive oil

8 skinless boneless chicken thighs, seasoned with s&p

2 spring onions, coarsely chopped

2 large cloves garlic, thinly sliced

6 cups diced sweet banana peppers

8 petite (thin) carrots

¾ cup chicken broth

¼ cup white wine, optional

Lemon halves for garnish

Fresh sage, rosemary


  Herbed Chicken and Peppers in a Teflon™ fry pan.
[Click for larger image] 


Preheat oven to 375°. Heat oil in a large CastLite skillet with Teflon™ nonstick coating; add chicken, browning over medium heat, 5 minutes per side. Add onions, garlic, peppers, carrots, broth, wine; bring to a boil; add lemon halves and chopped sage & basil. Transfer skillet to the oven and roast 30 minutes. Remove from heat and let settle 5 minutes before serving.