Pollo ai Peperoni alla Romana (Roman Chicken and Peppers)

Ingredients

• 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

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

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