Pollo alla Romana con Peperoni (Roman Chicken with Peppers and Tomato)
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Ingredients
- 8 bone-in chicken thighs
- 20 ml olive oil
- 2 red peppers, sliced
- 1 yellow pepper
- 150 g onion, sliced
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 80 ml dry white wine
- 10 g fresh basil leaves
Nutrition (per serving)
- Calories
- 583 kcal
- Protein
- 45.9 g
- Carbohydrate
- 13.9 g
- of which sugars
- 10.8 g
- Fat
- 36.4 g
- of which saturates
- 9.7 g
- Fibre
- 3.9 g
- Salt
- 0.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large, deep frying pan over a medium-high heat and brown the chicken thighs for 4-5 minutes on each side, then lift out onto a plate.
- 2
Slice the yellow pepper and add to the pan with the red peppers and onion, and cook for 8 minutes until starting to soften. Add the garlic and cook for 1 minute.
- 3
Pour in the white wine and bubble for 2 minutes, then stir in the chopped tomatoes.
- 4
Return the chicken to the pan, cover and simmer for 25-30 minutes until the chicken is cooked through with no pink remaining and the juices run clear.
- 5
Scatter with torn basil leaves to serve.
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