Italian Recipe Collection

main course meat

Roman-Style Chicken with Peppers (Pollo ai Peperoni alla Romana)

Ingredients

Instructions

  1. Wash the bell peppers thoroughly. Cut them in half, discard the seeds and white internal ribs, then slice into strips and cut into bite-sized pieces. Place the peppers in a bowl.
  2. Dice the ripe tomatoes into small cubes.
  3. Break down the chicken into pieces (you can also ask your butcher to do this). Using a sharp knife, first remove the legs and separate them into drumsticks and thighs. Separate the wings and breasts, halving the breasts if they are too large. Once cut, season the chicken pieces thoroughly with salt.
  4. Heat the extra virgin olive oil and the two peeled garlic cloves in a large skillet.
  5. Add the chicken pieces and brown them well. Once golden, turn them over and discard the garlic cloves. Let the chicken brown on the other side, then pour in the white wine and let it evaporate completely.
  6. Add the diced tomatoes, bell peppers, a pinch of salt, and freshly cracked black pepper. Stir gently to combine.
  7. Cover the skillet with a lid and let cook on medium-low heat for about 40 minutes.
  8. Remove the lid, raise the heat slightly to allow the sauce to reduce if necessary, and serve hot.