Roman-Style Chicken

Roman-Style Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup extra virgin olive oil

  • 2

    ounces pancetta, finely chopped

  • 2

    cloves garlic, finely chopped

  • 1

    (3½ to 4 pound) chicken, cut into 8 pieces

  • ½

    cup Frascati or other dry white wine

  • 1

    (16-ounce) can San Marzano tomatoes and their juices

  • 2

    green bell peppers, seeded and cut into strips

  • 2

    red bell peppers, seeded and cut into strips

  • Salt and pepper

Directions

In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat. Add the pancetta and cook slowly to render out much of the fat. Remove all but 4 tablespoons of the fat-oil mixture from the pan and add the garlic and chicken, cooking until chicken begins to change color and garlic browns. Add the wine and cook 5 minutes. Add the tomatoes and peppers, season with salt and pepper to taste and simmer, uncovered, 45 minutes, until the chicken is cooked through.


Nutrition

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