Description
This traditional Roman Chicken and Peppers recipe features succulent chicken pieces gently braised with sweet bell peppers, onions, and tomato passata in a flavorful sauce. The dish is slowly simmered to develop rich flavors and is perfect for a relaxed summer meal served hot with crusty bread to soak up the delicious sauce.
Ingredients
Scale
Chicken and Vegetables
- 2½ pounds chicken pieces
- 3 bell peppers
- 1 onion
- 2 cloves garlic (or ½ teaspoon garlic powder)
Other Ingredients
- 3 tablespoons extra virgin olive oil
- ½ cup dry white wine
- 1 cup tomato passata
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the chicken: Trim any excess skin and remove small feather stubs or quills if desired. 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, 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 10–15 minutes, to build flavor.
- Sauté onions and garlic: Add the sliced onion and whole garlic cloves to the pan with the chicken. Cook for about 5 minutes until the onions soften and start to break down.
- Deglaze with wine: Pour in the white wine and let it bubble up, allowing the alcohol to evaporate and the liquid to reduce slightly.
- Add remaining ingredients: Stir in the sliced bell peppers, tomato passata, salt, and black pepper gently to combine.
- Simmer covered: Reduce heat to medium-low, cover with a lid, and simmer gently for 30–40 minutes, turning the chicken occasionally. Add a splash of water if the sauce begins to dry out.
- Reduce the sauce: Remove the lid and continue simmering, turning the chicken, until the sauce thickens and excess liquid evaporates, about 30 minutes. Taste and adjust seasoning if needed.
- Serve: Serve hot, ideally with crusty bread to soak up the flavorful sauce.
Notes
- This recipe is a classic Roman dish, known for its simple yet satisfying flavors.
- Use dry white wine for deglazing – a dry Sauvignon Blanc or Pinot Grigio works well.
- If you don’t have fresh garlic cloves, ½ teaspoon garlic powder can be substituted.
- To keep the chicken moist, adjust the heat to maintain a gentle simmer throughout cooking and add water if necessary.
- Crusty bread is recommended to enjoy with the saucy dish and soak up the flavorful juices.
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
