Pollo ai Peproni

Chicken with Peppers

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Italian Cooking

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.


  • 1 large chicken, or 2 smaller ones (about lb)
  • 4 tablespoons olive oil
  • 3 garlic cloves, sliced thin
  • ½ cup dry white wine (traditionally Frascati), or more as required
  • 4 juicy, thick red and yellow bell peppers, seeded and sliced into strips
  • 1 lb fresh ripe tomatoes, peeled, seeded, and roughly chopped or cups canned chopped tomatoes
  • sea salt and freshly ground black pepper


  1. 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.
  2. 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.
  3. Remove the chicken from the pan and reserve until required. Add the peppers and tomatoes to the pan and cook, stirring, for about 5 minutes.
  4. Season with salt and pepper to taste and return the chicken to the pan. Stir again and cover. Simmer for about 40 minutes, or until the chicken is cooked through, basting occasionally with white wine or water.
  5. Serve hot or cold, but not chilled, sprinkled with chopped Italian parsley.

To Serve

chopped fresh Italian parsley