Description
This traditional Roman chicken and peppers recipe features tender chicken pieces braised slowly with sweet bell peppers, onions, garlic, and a rich tomato passata sauce. The dish is browned first to build flavor, then simmered gently to develop a soft, saucy meal that's perfect served hot with crusty bread for soaking up the delicious sauce.
Ingredients
Scale
Chicken and Vegetables
- 2½ pounds chicken pieces
- 3 bell peppers
- 1 onion
- 2 cloves garlic
Other Ingredients
- 3 tablespoons extra virgin olive oil
- ½ cup dry white wine
- 1 cup tomato passata
- 1½ teaspoons salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the chicken: Trim excess skin and remove tiny feather stubs from the chicken pieces. Pat the chicken dry thoroughly with paper towels to reduce splattering during frying.
- Prepare the vegetables: Peel and slice the onion. Wash the bell peppers, cut them in half, remove seeds and membranes, and slice into thick strips. Peel the garlic cloves and set aside.
- Brown the chicken: Heat extra virgin olive oil in a large frying pan or skillet over medium-high heat. Add the chicken pieces and brown them well on all sides, about 10 to 15 minutes, to build flavor.
- Sauté onions and garlic: Add the sliced onion and whole garlic cloves to the pan. Cook for about 5 minutes until the onions soften and begin to break down.
- Add white wine: Pour in the dry white wine and allow it to bubble up so the alcohol can evaporate and the liquid reduces slightly.
- Add peppers and tomato: Stir in the sliced bell peppers, tomato passata, salt, and ground black pepper gently to combine.
- Simmer covered: Reduce heat to medium-low, cover with a lid, and simmer gently for 30 to 40 minutes. Turn the chicken occasionally and adjust heat to maintain a gentle simmer. Add a splash of water if the sauce starts drying out.
- Reduce sauce: Remove the lid and continue simmering while turning the chicken until the sauce thickens and excess liquid evaporates, about 30 minutes. Taste and adjust seasoning with additional salt if needed.
- Serve: Serve hot with crusty bread to soak up the flavorful sauce.
Notes
- This recipe is a classic Roman dish where chicken is gently braised with sweet bell peppers and tomato for a tender, flavorful meal.
- Patting the chicken dry is important to prevent oil splatter while browning.
- If you prefer, substitute garlic powder for fresh garlic at ½ teaspoon.
- Add a splash of water during simmering if the sauce reduces too quickly to avoid burning.
- The sweetness of the peppers might require you to add a bit more salt to balance the flavors.
- Serve with crusty bread to enjoy the rich sauce fully.
Nutrition
- Serving Size: 1 serving
- Calories: 594 kcal
- Sugar: 8 g
- Sodium: 1044 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 145 mg
