Description
This traditional Roman recipe features tender chicken pieces gently braised with sweet bell peppers, onions, garlic, and tomato passata. The dish is cooked slowly to develop rich flavors and a thick, savory sauce, perfect served hot with crusty bread for a comforting summer meal.
Ingredients
Scale
Chicken
- 2½ pounds chicken pieces
Vegetables
- 3 bell peppers
- 1 onion
- 2 cloves garlic (or ½ teaspoon garlic powder)
Liquids & Oils
- 3 tablespoons extra virgin olive oil
- ½ cup dry white wine
- 1 cup tomato passata
Seasonings
- 1½ teaspoons salt (extra as needed)
- ¼ teaspoon ground black pepper
Instructions
- Prepare the chicken: Trim any excess skin and remove tiny feather stubs or quills from the chicken pieces. Pat them thoroughly dry with paper towels to minimize splattering during frying.
- 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 well on all sides, about 10–15 minutes, to build flavor.
- Sauté onions and garlic: Add the sliced onion and whole garlic cloves to the pan. Cook for about 5 minutes until onions soften and begin to break down.
- Deglaze with wine: Pour in the white wine and let it bubble to evaporate the alcohol and reduce slightly.
- Add peppers and sauce: Stir in sliced peppers, tomato passata, salt, and black pepper to combine gently.
- Simmer covered: Reduce heat to medium-low. Cover 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 sauce thickens too much.
- Thicken the sauce: Remove the lid and continue simmering for about 30 minutes, turning the chicken occasionally, until the sauce thickens and excess liquid evaporates. Taste and adjust seasoning if needed.
- Serve: Serve the chicken hot with crusty bread to soak up the flavorful sauce.
Notes
- This recipe is a classic Roman dish perfect for a relaxed summer meal.
- You can substitute garlic powder if fresh garlic is not available.
- Adjust salt seasoning towards the end depending on the sweetness of the peppers.
- Adding a splash of water during simmering helps prevent the sauce from drying out.
- Serve with crusty bread to enjoy the rich sauce fully.
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
