Italian cuisine · Meat & Kebab

Pollo alla Romana con Peperoni

Roman braised chicken with red and yellow bell peppers, tomato and white wine, cooked in one pan.

Ingredients · for 4 servings

• 8 chicken thighs (about 1.2 kg)
• 3 bell peppers (red and yellow)
• 400 g chopped tomatoes
• 2 onions
• 3 cloves garlic
• 150 ml white wine
• 2 sprigs rosemary
• 1/2 bunch parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the chicken thighs dry and season all over with salt and pepper; seed the bell peppers and cut into 3 cm wide strips, cut the onions into wedges, and slice the garlic.
2. Heat 3 tbsp olive oil in a large heavy pan and fry the thighs skin-side down for 8 min until crisp and golden, then flip and cook 4 min more; remove.
3. Sauté the onions and garlic in the fat left in the pan for 5 min, add the pepper strips, and cook for another 6 min over medium heat until the edges start to darken slightly.
4. Deglaze with the white wine and let it reduce uncovered for 3 min, then add the chopped tomatoes and rosemary and season with salt.
5. Return the chicken thighs skin-side up to the pan, cover and braise over low heat for 30 min until the meat pulls away easily from the bone.
6. Remove the lid, reduce the sauce uncovered for 8 min until glossy, sprinkle with chopped parsley, and serve straight from the pan with white bread.