Roman chicken and tomatoes

Name: Roman chicken and tomatoes
Yield: Feeds four
Ingredients: 1 tbsp finely chopped parsley; 2 red peppers (capsicums), cut into strips; 2 red peppers (capsicums), cut into strips; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 slices of ham or bacon, 1 cm (½ in) thick; 2 slices of ham or bacon, 1 cm (½ in) thick; 100 ml (3½ fl oz) dry white wine; 4 medium tomatoes, finely chopped; 2 tbsp olive oil; 4 chicken drumsticks; 4 chicken thighs; 2 garlic cloves, squashed

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

The flavours in this screamingly simple stew - chicken, garlic, red pepper, tomato and ham - are so in tune with each other, that they fuse into a whole almost without you doing anything. We like that in a dish. Serve on a bed of fine tagliatelle tossed in butter and chopped parsley.

Ingredients

2 tbsp olive oil
4 chicken drumsticks
4 chicken thighs

Gluten-free

Method

Heat olive oil in a heavy-bottomed frypan and add chicken pieces. Brown well on both sides, leaving them on the first side without moving them for over 5 minutes before turning. Drain off excess fat as it renders from the chicken.

Add garlic and ham or bacon and cook for 5 minutes. Add white wine and allow to bubble and evaporate. Add tomatoes and red peppers, cover and cook for 10 minu