Description
A traditional Roman recipe featuring tender chicken pieces slowly braised with sweet bell peppers, onions, and tomato passata in a flavorful wine-infused sauce, perfect for a cozy and satisfying meal.
Ingredients
Scale
Chicken and Vegetables
- 2½ pounds chicken pieces
- 3 bell peppers
- 1 onion
- 2 cloves garlic
Liquids and Seasoning
- 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 any excess skin and remove tiny feather stubs or quills from the chicken pieces. Pat thoroughly dry with paper towels to reduce splattering during frying.
- Prepare the Vegetables: Peel and slice the onion. Wash the bell peppers, cut in half, remove seeds and membranes, then slice into thick strips. Peel the garlic cloves and set aside.
- Brown the Chicken: Heat the olive oil in a large frying pan or skillet over medium-high heat. Add the chicken pieces and brown well on all sides, about 10 to 15 minutes, to build flavor.
- Sauté Onions and Garlic: Add the sliced onions and whole garlic cloves to the pan with the chicken. Cook for about 5 minutes until onions soften and start breaking down.
- Deglaze with Wine: Pour in the white wine and allow it to bubble up. Let the alcohol evaporate while the liquid reduces slightly.
- Add Peppers and Tomato: Stir in the sliced bell peppers, tomato passata, salt, and black pepper, combining gently.
- Simmer Covered: Reduce heat to medium-low, cover with a lid, and simmer gently for 30 to 40 minutes, turning the chicken occasionally. Add a splash of water if the sauce dries 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 more salt if needed.
- Serve: Serve hot with crusty bread to soak up the flavorful sauce.
Notes
- This recipe is a classic Roman dish featuring chicken braised slowly with bell peppers and tomatoes, resulting in a soft, saucy, and satisfying meal.
- Patting the chicken dry before browning prevents oil splatters and promotes better caramelization.
- Use thick slices of bell peppers to ensure they retain texture after long simmering.
- If tomato passata is unavailable, you can substitute with canned pureed tomatoes.
- Add a splash of water during cooking if the sauce becomes too thick to prevent burning.
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
