- 4
- 40 mins
- 130 mins
Ingredients
- 2 tbsp EVOO
- One 4 lb chicken cut into 8 pieces, breasts halved
- Salt and freshly ground black pepper
- 4 garlic cloves, thinly sliced
- 1/2 tsp crushed red pepper
- 1 c dry white wine
- 2 1/2 lbs tomatoes, peeled and coarsely chopped
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- Crusty bread for serving
Preparation
Step 1
Heat a large, enameled cast iron casserole dish. Add the olive oil and heat until simmering. Add half of the chicken pieces to the casserole and season them with salt and black pepper. Cook over moderately high heat, stirring occasionally, until they are evenly browned, about 6 mins. Transfer the chicken to a large platter. Repeat with the remaining chicken pieces.
Add the garlic and crushed red pepper to the casserole and cook over moderate heat, stirring, until the garlic is golden, about 1 min. Add the wine and boil over high heat until reduced to 1/4 c, about 3 mins. Add the tomatoes along with the chicken and its accumulated juices. Cover the casserole and braise the chicken over low heat, turning once, until the breast pieces are cooked through, about 25 mins. Transfer the breast pieces to a serving bowl. Continue braising until the leg, thigh, and wing pieces are done, about 15 mins. Transfer them to the bowl.
Meanwhile, roast the bell peppers directly over a gas flame, turning often, until the are charred all over. Transfer the peppers to a rimmed baking sheet. When cool enough to handle, peel the peppers and discard the stems, cores and seeds. Cut the peppers into 1" strips.
Boil the sauce in the casserole over high heat until reduced by one third, 10 mins. Return the chicken to the casserole. Add the roasted peppers and bring to a simmer over moderate heat. Season with salt and black pepper and serve with crusty bread.