Chicken and Peppers

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This is a traditional Roman recipe of chicken gently braised with sweet bell peppers, onion, and tomato until everything is soft and saucy—simple, satisfying, and ideal for a relaxed summer meal.

Prep Time15

Cook Time1 30

Total Time1 45

Servings: people

Ingredients

2½ pounds (1.1 kg) chicken pieces (See note 1)
3 bell peppers (See note 2)
1 onion
2 cloves garlic (or ½ teaspoon garlic powder)
3 tablespoons (45 ml) extra virgin olive oil
½ cup (120ml) dry white wine
1 cup (240ml) tomato passata (See note 3)
1 ½ teaspoons salt (extra as needed)
¼ teaspoon ground black pepper

Instructions

Prepare the chicken pieces by trimming any excess skin and checking for tiny feather stubs or quills. Don’t worry too much—this is more about personal preference than safety. Pat the chicken dry thoroughly with paper towels to help prevent splattering when frying.
Peel and slice the onion. Wash the bell peppers, cut them in half, remove the seeds and membranes, then slice into thick strips. Peel the garlic. Set aside.
Pour the extra virgin olive oil into a large frying pan or skillet over medium high heat. Add the chicken pieces and brown them well on all sides. This may take 10–15 minutes but is essential for building flavor.
Add the sliced onion and whole peeled garlic cloves to the pan with the chicken. Continue cooking for about 5 minutes, allowing the onions to soften and begin to break down.
Pour in the white wine and let it bubble up. Allow the alcohol to evaporate and the liquid to reduce slightly.
Add the sliced peppers, tomato purée, salt, and pepper. Stir gently to combine.
Reduce the heat to medium-low, cover with a lid, and simmer gently for 30–40 minutes, turning the chicken occasionally. Adjust the heat as needed during the cooking to maintain a gentle simmer. Add a splash of water during cooking if the sauce starts to dry out.
Remove the lid and continue simmering and turning the chicken until the sauce thickens and excess liquid has evaporated, about 30 minutes. Towards the end of cooking, taste the sauce and adjust the seasoning if needed—the sweetness of the peppers may call for a little more salt.
Serve hot with crusty bread to soak up the flavorful sauce.

Notes

Use a combination of legs, thighs, or wings. A whole portioned chicken can also be used.
A mixture of red, yellow, or green bell peppers gives delicious flavor and color. Sweet Italian peppers (the long, tapered type) can also be used.
Passata is usually unseasoned, although it may occasionally include a fresh basil leaf for added flavor. In the US, it’s known as strained tomatoes.

Tips for Success

Brown the chicken well for a rich, flavorful base—don’t rush this step.
Use a mix of red, yellow, and green bell peppers for extra color and flavor.
Let the white wine reduce fully so the alcohol cooks off and the sauce mellows.
After adding tomato passata, cover and lower the heat, but check regularly—turn the chicken and add water if needed.
Taste and adjust the salt and pepper to your liking.

Nutrition