Description
A traditional Roman chicken recipe featuring tender chicken pieces gently braised with sweet bell peppers, onion, garlic, and tomato passata in a flavorful white wine sauce. This dish is perfect for a comforting and hearty 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
Other Ingredients
- 3 tablespoons extra virgin olive oil
- ½ cup dry white wine
- 1 cup tomato passata
- 1½ teaspoons salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the chicken: Trim any excess skin and remove tiny feather stubs or quills if desired. Pat the chicken dry thoroughly with paper towels to reduce splattering during cooking.
- Prepare the vegetables: Peel and slice the onion. Wash the bell peppers, cut in half, remove seeds and membranes, then slice into thick strips. Peel the garlic cloves and set aside.
- Brown the chicken: Heat the extra virgin olive oil in a large frying pan or skillet over medium-high heat. Add the chicken pieces and brown them well on all sides, which takes about 10–15 minutes to build up flavor.
- Sauté onion and garlic: Add the sliced onion and whole peeled garlic cloves to the pan. Cook for about 5 minutes until the onions soften and start to break down.
- Deglaze with wine: Pour in the white wine and allow it to bubble up so the alcohol evaporates and the liquid reduces slightly.
- Add peppers and tomato sauce: Stir in the sliced bell peppers, tomato passata, salt, and black pepper, combining gently.
- Simmer covered: Reduce heat to medium-low, cover the pan, and simmer gently for 30–40 minutes, turning the chicken occasionally. Adjust heat to maintain a gentle simmer and add a splash of water if the sauce dries out.
- Reduce sauce uncovered: Remove the lid and continue simmering and turning the chicken until the sauce thickens and excess liquid evaporates, about 30 minutes. Taste and adjust seasoning if necessary.
- Serve: Serve the chicken and peppers hot with crusty bread to soak up the flavorful sauce.
Notes
- This Roman dish is a classic example of slow braising that results in tender chicken and a richly flavored sauce.
- If white wine is unavailable, chicken broth with a splash of lemon juice can be used as a substitute.
- For added depth, the chicken can be marinated briefly in salt, pepper, and olive oil before cooking.
- Adding a pinch of chili flakes will give the dish a mild heat without overpowering the sweetness of the peppers.
- The recipe pairs excellently with rustic bread, polenta, or simple pasta to complete the meal.
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
