This traditional, rustic Roman dish of chicken with bell peppers, onion and tomatoes takes a bit of time because all the ingredients are cooked quite slowly, but this makes for a very tasty dish that is definitely worth waiting for!
You will need (for 4):
- 1 chicken, jointed and broken into smaller pieces (or 8 chicken thighs, cut into smaller pieces probably in halves is enough). Leave the skin on.
- 4 bell peppers
- 1 large onion
- 1 quantity passata or 1 tin plum tomatoes
- 3 garlic cloves, cut into smaller chunks
- White wine (optional)
- Salt and pepper
- 2 non-stick frying pans with lids (or some robust, good-quality foil if you don't have lids)
Time:
around 1.5 hours
Start by adding the pieces of garlic to the pan in some olive oil. Season the chicken pieces all over with salt and pepper and place in the pan with the garlic. Fry over a low heat, covered, for around 45 minutes. Turn the chicken occasionally.
In a separate pan, sweat some onion rings until they start to go floppy, but not brown.
Meanwhile, de-seed and slice the peppers into ~2cm strips.
Put the peppers in with the onions.
Add the Passata or plum tomatoes. Season with salt and mix together, then cover and leave to cook over a low heat until the peppers are just starting to soften.
When the peppers are ready, take them off the heat and go back to the chicken. The pieces should be cooked through by now; nice, tender and juicy. At this stage (if you like) you can add the white wine bit by bit, with the pan uncovered, until all the wine has evaporated.
Remove the chicken from the pan using a slotted spoon and put in with the peppers. Stir well to mix everything together. Cover again and leave to cook for another 10 mins or so...
...and done! This dish is full of flavour and the chicken melt-in-the-mouth tender.
No comments:
Post a Comment