Pollo ai Peperoni alla Romana

• porzioni: 4
• tempo totale: 1 hour, 20 minutes

Ingredienti

4 chicken thighs, (skin on and bone in)

4 chicken drumsticks, (skin on and bone in)

2 red bell peppers, cut into thin strips

1 yellow bell pepper, cut into strips

1 white onion, finely sliced

1 garlic clove, peeled and kept whole

14 oz (400g) tomato passata (tomato puree US)

½ cup (125ml) white wine

Salt and pepper

Olive oil

Istruzioni

Add 2-3 tablespoons of olive oil to a large pan on a medium heat and add the whole peeled garlic clove. Let it fry gently for 1 minute or so until it just starts to turn lightly golden, then remove it and set aside.

Add the chicken skin side down and cook for 5-7 minutes, then turn them around with kitchen tongs and cook for another 5 minutes on the other side. Remove the chicken from the pan to a plate and set aside.

Add the sliced onion to the pan (add more oil if necessary) and saute for 5 minutes until soft then add the sliced peppers and cook for another 5 minutes.

Add the chicken and garlic back to the pan, then add the white wine and let it simmer and reduce for a few minutes. Add the tomato passata with a good pinch of salt and pepper, then cover with a lid and cook on low for 25-30 minutes.

Remove the lid and cook for a further 20 minutes to reduce the sauce, then serve.

Note

Prep in advance – you can prepare the whole dish in advance and reheat on the stove until the chicken is piping hot throughout. If the sauce has thickened too much, you can add a splash of water to loosen it.

Storage – leftovers will keep well in the fridge for up to 3 days and can be reheated as per instructions above. You can also freeze the chicken for up to 3 months. Defrost completely before reheating.