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Chicken doesn’t have to be boring — especially when we’re talking about dark meat. Here, a plump chicken thigh comes alive with bell peppers, grape tomatoes, red wine vinegar and, of course, actual wine in your glass. Try something acidic to play off the tomatoes; a sommelier from The Purple Pig has three suggestions below. Bonus: This is a one-skillet dish, so you can spend less time on cleanup and more time savoring the bottle you’ve opened.

MAKE THIS

Chicken with red and yellow peppers

Cook 2 chopped shallots in a skillet in 1 tablespoon olive oil until beginning to soften, 1 minute. Add 1 red bell pepper and 1 yellow bell pepper, sliced in 1/4-inch strips; season with salt. Cook until beginning to soften, 5 minutes. Stir in 1 pint grape tomatoes, halved; cook, 5 minutes. Transfer to a plate. Add 1 tablespoon olive oil to skillet. Season 4 boneless, skinless chicken thighs with salt and pepper. Cook chicken, turning, until browned on both sides, 10 minutes. Return peppers to skillet; stir in 2 tablespoons red wine vinegar. Simmer; covered, until chicken is cooked through, 5 minutes. Makes: 2 servings

Recipe by Joe Gray

DRINK THIS

Pairings by sommelier Liz Martinez of The Purple Pig, as told to Michael Austin:

2015 Rafael Palacios Louro do Bolo, Valdeorras, Spain: The weight of this wine is perfect for the dark meat chicken, and the wine’s plump, melony fruit will lift all of the zippy flavors in the dish. It will also play off of the bright flavors of the tomato, leaving you with notes of white lilies, fresh yellow peaches and fresh rosemary and thyme.

2014 Clos Cibonne Tibouren Cuvee Speciale des Vignettes, Cotes de Provence, France: Here is a wonderful rosé option. It’s not your typical sleek rosé from Provence. Rather, it offers beautiful macerated strawberries, which create a pretty plushness. And its slight brininess provides some acid — the perfect pairing for the sweet grape tomatoes. The wine’s dried herbes de Provence aromas also will match well with the sweet of the peppers and shallots.

2013 Douloufakis Dafnios Liatiko, Crete, Greece: If you are a red Burgundy lover, this vibrant and silky Greek wine is for you. A crowd pleaser, it has fine tannins and is the perfect weight for this dish. Plus its notes of tart, red cherry and sweet tobacco will bring the fruity flavors of the peppers to the forefront. The wine’s fresh acidity will also line up perfectly with the tomato.

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