Bersaglieri alla Toscana

Ingredients

• 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb) 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 4 tomatoes, diced 4 tomatoes, diced
• 1/2 cup white wine (120ml) 1/2 cup white wine (120ml)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 12g (Sugar: 7g)
• Protein: 26g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe skillet, heat the olive oil over medium heat.
3. 3.
   Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook for 5 minutes, or until the skin is golden brown and crispy.
4. 4.
   Flip the chicken thighs and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
6. 6.
   Add the sliced bell peppers and zucchini to the skillet. Cook for 5 minutes, or until the vegetables start to soften.
7. 7.
   Stir in the diced tomatoes, white wine, dried oregano, and dried thyme. Season with salt and pepper to taste.
8. 8.
   Return the chicken thighs to the skillet, placing them on top of the vegetable mixture.
9. 9.
   Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
10. 10.
    Remove from the oven and let it rest for a few minutes before serving.
11. 11.
    Serve the Bersaglieri alla Toscana hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Chicken thighs — To ensure juicy and tender chicken, it is recommended to use bone-in and skin-on chicken thighs. This will help retain moisture during cooking and add flavor to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the dish.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the vegetable mixture.
• Serve the Bersaglieri alla Toscana with a side of crusty bread to soak up the delicious sauce.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Bersaglieri alla Toscana as a main course, accompanied by a side of crusty bread or over a bed of al dente pasta. Garnish with fresh herbs, such as basil or parsley, for an extra burst of flavor.

Presentation advice

Present the Bersaglieri alla Toscana in a rustic and inviting manner. Arrange the chicken thighs on a platter, surrounded by the colorful medley of vegetables. Drizzle some of the flavorful sauce over the top and garnish with fresh herbs for an appealing presentation.