This Roman Chicken And Peppers Recipe Is A Classic

This recipe is pretty straightforward, but there are a couple of choices you will have to make. These are mostly based on your preferred choices and won’t really change the resulting dish that much.

• Chicken – You have some options regarding the chicken parts you will use for this recipe. Because it braises for so long, I would not recommend using chicken breasts. If you are sectioning an entire chicken, then sure, use all the parts. If, however, you can choose the specific parts, then I would recommend the thighs. In the pictures, I used thighs and drumsticks because that was what my butcher had, but it wasn’t my preference.
• Peppers – This recipe allows for both yellow and red peppers, but I would avoid green if possible. The red and yellow peppers maintain a sweetness for the dish that the green bell peppers would walk all over. In my pictures, I mostly used red peppers because I prefer them and that was what was available at the market.

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Chicken And Peppers Recipe

• Difficulty: Medium
• Prep Time: 20 mins
• Cook Time: 60 mins
• Servings: 3

Ingredients For Roman Chicken And Peppers

• 2 Lb (1 Kg) Chicken Thighs
• 2 Lb (1 Kg) Red and Yellow Peppers
• 2 Tbl (30 gr) Olive Oil
• 10 fl oz (300 gr) Tomato Sauce
• 2 Cloves Garlic
• 6 fl oz (180 gr) Dry White Wine
• Salt and Pepper to taste

Cooking Instructions

1. Trim and clean the Chicken Thighs. Remove excess skin, fat and bones.
2. Split the peppers and remove the seeds and ribs (the white parts). Then chop them into medium size pieces (approximately 1 Inch squares).
3. Salt the chicken while they are resting.
4. Add oil, garlic and chicken, skin side down, to a preheated sauté pan.
5. Brown the chicken on all sides.
6. Add the wine to the pan to deglaze it, removing the fond from the bottom of the pan.
7. Remove the browned garlic pieces from the pan and add the chopped peppers and most of the tomato sauce.
8. Add more salt and pepper to taste.
9. Cook covered and on a low heat for 40 minutes. The peppers will be a bit softer, but still maintain their crunch. While the chicken braises, periodically check to make sure the pan is not dry. If it runs dry, add a bit more water and/or tomato sauce.
10. After 40 minutes, let it cool for 10 minutes before serving.

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