Pollo alla romana con i peperoni

Name: Pollo alla romana con i peperoni (Chicken with bell peppers)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 1 whole chicken, about 3¼ pounds (1.5 kg); 2 garlic cloves; 11 ounces (300 g) sauce tomatoes, preferably San Marzano; leaves from 1 small bunch marjoram; 1¾ ounces (50 g) sliced prosciutto; 6 tablespoons (90 ml) intensely fruity extra-virgin olive oil, or 1½ ounces (40 g) lard; scant ½ cup (100 ml) dry white table wine; salt; pepper; 2 large yellow or red bell peppers

Chicken with bell peppers

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Even simple chicken with tomatoes, without the peppers, is typical of cucina romana.

Ingredients

1 whole chicken, about 3¼ pounds (1.5 kg)
11 ounces

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Cut the chicken into large pieces. Peel the tomatoes and cut them into ¾-inch (2-cm) dice. Crush the garlic cloves. Chop the marjoram leaves. Cut the prosciutto into strips.

Put the prosciutto in a skillet with 2 tablespoons of the oil or 1