← Nouns Cooking · Italian

Ingredients

• 1.3 kg chicken thighs and drumsticks, skin on
• 3 red and yellow peppers, cut into wide strips
• 400 g tinned plum tomatoes (or 5 ripe tomatoes), crushed
• 2 cloves Garlic, lightly crushed
• 125 ml dry white wine
• 5 tbsp extra virgin olive oil, divided
• 1 tsp dried marjoram or oregano (optional)
• Salt
• Black pepper

Method

1. Season the chicken well. Heat 3 tbsp of the oil in a wide, deep pan over medium-high heat and brown the pieces for 10–12 min, turning, until golden all over.
2. Add the garlic for 1 minute, then pour in the wine and let it bubble for 2 min. Add the tomatoes and herbs, cover and simmer gently for 20 min.
3. Meanwhile, fry the peppers in the remaining oil in another pan over medium heat for 10 min, until soft and lightly coloured. Season.
4. Add the peppers to the chicken and cook uncovered for 20 min more, turning the pieces, until the sauce is thick and the chicken reaches 75°C (165°F) by the bone.
5. Rest for a few minutes and serve with bread to mop up the sauce.

Tips

• It is the traditional dish for Ferragosto (15 August), when Romans often eat it at room temperature.
• It tastes even better the next day, gently reheated.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Pasta Grammar