Red Pepper and Vegetable Chicken

Red Pepper and Vegetable Chicken
  • Prep Time: 15

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About this Recipe


1 Package Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs
1 tbsp (15 mL) Vegetable oil
1 Onion, chopped
3 Cloves garlic, minced
2 Carrots, chopped
3 Stalks celery, chopped
1 Large red pepper, chopped
1/2 cup (125 mL) White wine
1/2 cup (125 mL) Chicken broth
1 tbsp (15 mL) Flour


HEAT oil in a large non-stick skillet over medium heat. Cook chicken for 3-4 minutes per side or until golden brown. Remove chicken from the pan and set aside.

ADD onion, garlic, carrots, celery and peppers to the same pan. Sauté for 4-5 minutes or until onions are soft and fragrant. Return chicken pieces to the pan. Add wine; cook for 2-3 minutes, add chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 10-15 minutes or until the vegetables are tender and the internal temperature of the chicken has reached 165°F (74°C).

WHISK flour with 2 tbsp (30 mL) of water. Remove chicken from the pan then slowly stir the flour mixture into the pan. Cook for another 2-3 minutes. Return chicken to the sauce and serve.


Serve with garlic mashed potatoes

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