Description
A traditional Roman dish featuring tender chicken pieces gently braised with sweet bell peppers, onion, garlic, and tomato passata in a flavorful sauce, perfect for a comforting and satisfying meal.
Ingredients
Scale
Chicken and Vegetables
- 2½ pounds chicken pieces
- 3 bell peppers
- 1 onion
- 2 cloves garlic
Cooking Ingredients
- 3 tablespoons extra virgin olive oil
- ½ cup dry white wine
- 1 cup tomato passata
- 1½ teaspoons salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the chicken: Trim any excess skin and check for tiny feather stubs or quills. Pat the chicken pieces dry thoroughly with paper towels to reduce splattering during cooking.
- Prepare vegetables: Peel and slice the onion. Wash bell peppers, cut in half, remove seeds and membranes, then slice into thick strips. Peel the garlic cloves and set aside.
- Brown the chicken: Heat extra virgin olive oil in a large frying pan or skillet over medium high heat. Add chicken pieces and brown well on all sides, about 10–15 minutes, to build flavor.
- Sauté onion and garlic: Add sliced onions and whole garlic cloves to the pan. Cook for about 5 minutes until onions soften and begin to break down.
- Deglaze with wine: Pour in white wine, allow it to bubble and reduce slightly to evaporate alcohol.
- Add peppers and sauce: Stir in sliced bell peppers, tomato passata, salt, and black pepper gently to combine.
- Simmer covered: Reduce heat to medium-low, cover with a lid, and simmer gently for 30–40 minutes, turning chicken occasionally. Add a splash of water if sauce dries out.
- Reduce sauce: Remove lid and continue simmering and turning chicken until sauce thickens and excess liquid evaporates, about 30 minutes. Taste and adjust seasoning as needed.
- Serve: Serve hot with crusty bread to soak up the flavorful sauce.
Notes
- This recipe is a classic Roman preparation of chicken braised with sweet peppers and tomato, perfect for a summer meal.
- Patting the chicken dry before browning helps to avoid oil splatter and improves browning.
- If the sauce reduces too much before chicken is cooked, add a splash of water to maintain moisture.
- Use a dry white wine suitable for cooking for best flavor.
- Adjust salt at the end of cooking to balance the sweetness of the bell peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 594 kcal
- Sugar: 8 g
- Sodium: 1044 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 145 mg
