Delizie di Pollo con Peperoni

This is my adaptation of a recipe in Donatella Pavoncello’s Dal 1880 ad oggi: la cucina ebraica della mia famiglia. This simple little stew of chicken morsels, sweet peppers, and tomatoes (and sometimes onions) is suggested as a dish to serve during Passover. It recalls the classic pollo alla cacciatore, or “hunters style,” except that tiny pieces rather than chicken parts are used here. I like to serve this with soft polenta