Pollo con i peperoni alla romana
Roman Style Chicken and Peppers
Servings: 4
Calories: 510.3kcal
Ingredients
- One chicken preferably free range, cut up into serving pieces
- 3-4 large bell peppers sliced into large pieces or wide strips
- 4-5 fresh tomatoes peeled and cut into chunks
- 1-2 cloves of garlic peeled and lightly crushed
- Salt and pepper
- White wine
- Olive oil
Instructions
- In a sauté pan, braiser or rondeau, sauté the chicken pieces in abundant olive oil over a moderate flame until golden brown all over.
- Add the garlic and season the chicken well with salt and pepper, turning the pieces so they are evenly seasoned.
- As soon as you smell the garlic's aroma, drizzle over some white wine and allow it to evaporate, again turning the pieces so they are evenly coated.
- Add the tomato and cover. Let it simmer along with the chicken for a few minutes, until it begins to melt into a kind of sauce.
- Add the peppers to the pot. Lower the heat, cover and let the chicken and vegetables braise for a good 30-45 minutes, or until the peppers are fully cooked and the chicken is falling off the bone tender.
- Uncover the pan and, if there are excess juices, raise the heat and let it cook off a bit, until you have a rich sauce that clings to the chicken.
- Serve hot or warm. It is also quite good at room temperature.
Nutrition
Calories: 510.3kcal | Carbohydrates: 8g | Protein: 31.8g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 6.9g | Monounsaturated Fat: 20.4g | Cholesterol: 122.5mg | Sodium: 121.4mg | Potassium: 647mg | Fiber: 2.6g | Sugar: 5.4g | Vitamin A: 3539.6IU | Vitamin C: 125.6mg | Calcium: 31.9mg | Iron: 2.1mg