Roman-Style Chicken - {Pollo Alla Romana}

By á-170456

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 ounces pancetta finely chopped
• 2 garlic cloves finely chopped
• 1 chicken - (3 1/2 to 4 lbs) cut 8 pieces
• 1/2 cup Frascati or other dry white wine
• 1 can San Marzano tomatoes - (16 oz) and their juices
• 2 green bell peppers seeded, and cut into strips
• 2 red bell peppers seeded, and cut into strips
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

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.

This recipe yields ?? servings.