Pollo con i Peperoni
A classic Roman summer braise of succulent chicken pieces gently simmered with sweet bell peppers, white wine, and ripe tomatoes.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 510 kcal
Equipment
- •Large deep frying pan or casserole
- •Chef's knife
- •Chopping board
- •Tongs
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 31 g
- carbs
- 16 g
- fibre
- 4 g
- protein
- 42 g
- calories
- 510 kcal
Instructions
- 1
Season the chicken pieces generously all over with fine sea salt and black pepper.
- 2
Heat the extra virgin olive oil in a large deep frying pan over medium-high heat.
- 3
Add the crushed garlic cloves and sizzle gently until fragrant and pale golden.
- 4
Place the chicken skin-side down and brown for six to eight minutes until deeply golden.
- 5
Turn the chicken pieces over and brown the remaining sides for another four minutes.
- 6
Pour in the dry white wine and let it bubble vigorously until mostly evaporated.
- 7
Remove the chicken to a plate and add the sliced peppers to the same pan.
- 8
Fry the peppers for five minutes over medium heat until they begin to soften slightly.
- 9
Pour in the crushed tomatoes, stir well, and return the chicken and rosemary to the pan.
- 10
Cover with a lid and simmer gently over low heat for thirty minutes.
- 11
Uncover and cook for ten more minutes until the sauce thickens and chicken is tender.
Chef's tips
Use a mix of red and yellow peppers for balanced sweetness and colour. Cooking the chicken with bone and skin keeps the meat juicy during braising and enriches the sauce.
Ingredient substitutions
- dry white wine → white wine vinegar diluted with water (1 tbsp vinegar in 100 ml water) for acidity without alcohol
- canned plum tomatoes → fresh ripe plum tomatoes, peeled and diced
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a covered pan over low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Slicing the peppers too thinly, which causes them to dissolve into mush rather than remaining tender strips.
- •Skipping the browning step, resulting in pale chicken skin and less depth of flavour.
- •Simmering at too high a heat, which dries out the chicken meat before the sauce reduces.
Serving suggestions
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