Roman-style chicken with peppers is a rustic second course; a typical recipe from Lazio cuisine, perfect to prepare for the whole family. Making it is simple and today we show you how to do it using a whole chicken, cutting the pieces one by one. But if you are not very handy, do not worry, let your trusted butcher handle this operation. By following our steps, you will get moist chicken that pairs excellently with the sweetness of peppers and a delicious gravy from the tomatoes. Follow our advice to prepare a classic and timeless dish!
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To prepare Roman-style chicken with peppers, first wash the peppers. Cut them a causa di half 1 and remove the seeds and inner filaments. Slice the peppers 2 and then cut them into pieces 3.
Collect the yellow and red peppers a causa di a bowl 4. Dice the tomatoes 5. Now, take care of the chicken; you will need to cut it into pieces. If you are not very skilled, we recommend buying it already cut. Using a sharp knife, first separate the thighs 6.
From these, cut drumsticks and thighs 7. Now also separate the wings 8 and the breast 9.
Halve the breasts if they are too large 10. Once you have cut the chicken into pieces, salt it well 11 and proceed with cooking. Con a large pan, pour the oil and 2 cloves of garlic 12.
Then add the chicken pieces and, when they are well browned, turn them 13 and remove the garlic. Let them brown acceso the other side and deglaze with white wine 14. Once completely evaporated, add the tomatoes 15.
Also add the peppers 16salt, pepper 17 and cover with a lid 18.
Let it cook for 40 minutes, then remove the lid 19. Increase the heat to the gravy if needed 20 and serve 21.
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