Pollo ai Peproni

Name: Pollo ai Peproni (Chicken with Peppers)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 large chicken, or 2 smaller ones (about 5½ lb); 4 juicy, thick red and yellow bell peppers, seeded and sliced into strips; ½ cup dry white wine (traditionally Frascati), or more as required; 4 tablespoons olive oil; 3 garlic cloves, sliced thin; sea salt and freshly ground black pepper; 1 lb fresh ripe tomatoes, peeled, seeded, and roughly chopped or 1¾ cups canned chopped tomatoes

Chicken with Peppers

Preparation info

Serves
6

Difficulty
Easy

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

I adore this very typical home-cooked dish because it reminds me so much of those breathless, hot endless summers I spent as a child in Rome. The sweet taste of the peppers is so perfect with the chicken. All this dish needs are some boiled or steamed potatoes and a simple green vegetable such as green beans.

Ingredients

1 large chicken, or 2 smaller ones (about 5½ lb)
4 tablespoons

Europe
Italy
Rome
Main course
Gluten-free
Mediterranean

Method

Clean and trim the chicken, then joint it. Alternatively, buy chicken joints or buy whole chickens and ask the butcher to joint them for you.
Heat the olive oil in a wide, deep pan. Add the garlic and cook for about 5 minutes, then add the chicken joints. Brown the chicken all over, sprinkling with the wine.
Remove the chicken from the pan and reserve