Description
A traditional Roman recipe featuring tender chicken pieces gently braised with sweet bell peppers, onions, garlic, and tomato passata. This dish is flavorful, comforting, and perfect for a relaxed summer meal served with crusty bread.
Ingredients
Scale
Chicken and Vegetables
- 2½ pounds chicken pieces
- 3 bell peppers
- 1 onion
- 2 cloves garlic
Cooking Liquids and Seasonings
- 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 remove tiny feather stubs or quills if present. Pat the chicken dry thoroughly with paper towels to reduce splattering during frying.
- Prepare the 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 to 15 minutes, to build flavor.
- Sauté onion and garlic: Add sliced onion and whole garlic cloves to the pan. Cook for about 5 minutes until onions soften and start to break down.
- Add wine and reduce: Pour in the dry white wine, letting it bubble to evaporate the alcohol and reduce slightly.
- Combine remaining ingredients: Add sliced peppers, tomato passata, salt, and black pepper. Stir gently to combine.
- Simmer covered: Reduce heat to medium-low, cover with a lid, and simmer gently for 30 to 40 minutes, occasionally turning the chicken. Adjust heat to maintain a gentle simmer and add a splash of water if the sauce starts to dry out.
- Thicken the sauce: Remove the lid and continue simmering uncovered, turning the chicken until the 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 dish is a classic Roman braised chicken with sweet bell peppers and tomato, offering a simple and satisfying meal.
- Patting the chicken dry before browning helps to avoid oil splatters.
- If the sauce dries out too quickly, add a splash of water to prevent burning.
- Adjust salt at the end to balance the sweetness of the peppers.
- Serve with crusty bread for a complete experience.
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
