Cacciatora Southern-Style Chicken Stew with Peppers
1 medium red bell pepper
1 medium yellow bell pepper
4 cloves garlic
2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons kosher salt, divided
3 tablespoons olive oil
2 sprigs fresh rosemary
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 teaspoon freshly ground black pepper
Cooked potatoes, pasta, or rice, for serving (optional)
Dice 1 medium red bell pepper and 1 medium yellow bell pepper into 1-inch pieces. Crush 4 garlic cloves. Pat 2 pounds boneless chicken thighs dry with paper towels, then season with 1 teaspoon of the kosher salt.
Heat 3 tablespoons olive oil in a large frying pan over medium-high heat until shimmering. Add the garlic and 2 fresh rosemary sprigs and cook until fragrant, about 30 seconds. Add half the chicken to the pan in a single layer and sear undisturbed until golden brown on the bottom, 4 to 5 minutes. Flip the chicken and sear the second side, 2 to 4 minutes more. Transfer to a plate. Repeat searing the remaining chicken and transfer to the plate.
Add the bell peppers to the pan and sauté until starting to soften, about 3 minutes. Return the chicken and any accumulated juices to the pan and stir to combine. Cook, stirring occasionally, until starting to brown, about 5 minutes.
Add 1/2 cup dry white wine and let simmer until almost evaporated, 7 to 8 minutes. Add 1/2 cup white wine vinegar and season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover, reduce the heat to maintain a simmer, and cook until the chicken is fork tender, about 15 minutes. Taste and season with more kosher salt and black pepper is needed. Serve with cooked potatoes, pasta, or rice if desired.