Tuesday, July 23 2024

Chicken with peppers Roman style is an easy and intriguing recipe, great for “scarpetta.” Chicken, onion, peppers, and tomato marry beautifully in a triumph of flavors!

 


 

 

SERVINGS:4

INGREDIENTS:

  • 2.2 lbs Chicken pieces
  • 3 large Red Bell Peppers
  • 1 Onion
  • 2 cloves Garlic
  • 1/4 cup Dry White Wine
  • 7 oz Tomato Puree
  • 1 sprig Rosemary
  • Salt (to taste)
  • Pepper (to taste)

 

METHOD:

We wash and dry the peppers, then cut them into strips, removing filaments and seeds.

I bought the chicken whole and asked the butcher to flame it and cut it into pieces.

Clearly, we can, instead, use the pieces of chicken we prefer, even of just one type.

In a frying pan we pour extra virgin olive oil.

We lay the chicken pieces with the skin facing the bottom of the pan and cook over high heat first on one side, then on the other.

We salt, pepper, add the thinly sliced onion and sauté, stirring and lightly removing the chicken pieces.

Let’s deglaze with white wine, let it evaporate and add the tomato puree.

Stir to distribute, cover with lid and bring to cook.

I took an hour or so over a low flame.

Towards the end I turned up the heat a bit to let the sauce reduce.

Finally our dish is ready and we can serve it hot.

 

 

 

 

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