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Lebanese Chicken Sauté

Serves 4 to 6 Entree chicken, Poultry

Lebanese Chicken Sauté

Lebanese Chicken Sauté finds its roots in the everyday kitchens of Lebanon, where home cooks craft it with an intuitive touch. This dish is less about precise measurements and more about the natural rhythm of cooking—pinches of salt judged by hand, and a generous splash of oil to bring everything together. It's a staple at family tables, often prepared without fuss, making it a beloved choice for weekday meals.

When cooked just right, the chicken is tender and juicy, with the onions and peppers adding a sweet, mellow depth. The seasoning is straightforward, allowing the natural flavors to shine through. It's a dish that feels both comforting and familiar, inviting everyone around the table to share in its simple pleasures.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting 700 g of chicken thighs dry with paper towels. This helps achieve a good sear. Season the chicken generously with fine sea salt and black pepper. Heat 2 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer, skin-side down if they have skin, and cook until they are golden brown on one side, about 5-7 minutes. Flip and brown the other side until the chicken is evenly golden and the juices run clear when pierced.
  2. While the chicken is browning, peel and thinly slice 1 onion. Core and slice 2 peppers into strips. Once the chicken is browned, remove it from the skillet and set aside on a plate. Add the sliced onion and peppers to the same skillet, using the remaining oil and chicken drippings to cook them. Stir occasionally, scraping up any browned bits from the bottom of the pan, until the onions are translucent and the peppers are tender, about 5-8 minutes.
  3. Return the chicken thighs to the skillet, nestling them among the cooked onions and peppers. If there is any accumulated juice on the plate, pour it back into the skillet. Lower the heat to medium. Cover the skillet and let the chicken cook through completely, absorbing the flavors of the aromatics. The chicken is done when it is no longer pink in the center and the vegetables are soft and fragrant.
  4. If the mixture seems too liquidy, increase the heat slightly and allow the sauce to reduce, stirring occasionally. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if necessary. The sauce should be flavorful and slightly thickened, coating the back of a spoon.
  5. Finish the dish by scattering freshly chopped herbs, such as parsley or cilantro, over the top just before serving. This adds a fresh, vibrant note to the dish. Serve the Lebanese Chicken Sauté hot, with the chicken nestled among the tender onions and peppers, ready to be shared at the table.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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