Roman Chicken with Sweet Peppers — Pollo ai Peperoni alla Romana
A Roman summer skillet of bone-in chicken pieces browned then braised with sweet red and yellow peppers, tomato, garlic, and white wine until the peppers melt into a soft golden-red sauce around the meat.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry and season with 1 tsp salt and 0.5 tsp pepper. Slice onion thinly, seed and cut peppers into 2cm strips, slice garlic. Chop parsley. Measure wine, passata, and stock. Pick rosemary and basil sprigs.
Sear
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken skin-side down in batches if needed, cook 6 minutes without moving until skin is deeply golden and crisp. Flip, brown 3 minutes more. Transfer to a plate.
Saute
Reduce heat to medium, add remaining 2 tbsp olive oil and sliced onion. Cook 4 minutes until softening. Add pepper strips, cook 6 minutes stirring occasionally until starting to colour. Add garlic, cook 1 minute until fragrant.
Build
Pour in white wine, simmer 3 minutes scraping up browned bits until reduced by half. Add passata, stock, rosemary, basil, and 0.5 tsp salt. Bring to a simmer over medium heat.
Braise
Return chicken skin-side up with liquid coming halfway up the meat, keeping skin clear. Reduce heat to low, cover partially, cook 24 minutes basting once. Chicken should reach 75°C internal temp and peppers be very soft.
Finish and plate
Discard herb stems, taste sauce and adjust salt. Divide chicken and peppers between plates, pour sauce around. Scatter parsley and serve with bread for soaking up juices.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.