Pollo ai Peperoni alla Romana

Name: Pollo ai Peperoni alla Romana
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 3 lb chicken, cut into pieces; 3 large large bell peppers, mixed colors, cut into strips; 1 large large onion, sliced; 3 clove cloves garlic, minced; 1 can can diced tomatoes; 0.5 cup dry white wine; 0.25 cup olive oil; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh parsley, chopped

Pollo ai Peperoni alla Romana — Braised Chicken with Sweet Peppers and Wine

Colorful bell peppers turn silky and sweet as they slowly braise alongside golden chicken pieces in this rustic Roman favorite. The white wine and tomatoes create a sauce that's both bright and deeply satisfying, perfect for soaking up with crusty bread.

ItalianDinnerGluten FreeDairy FreeComfort FoodOne PotBraisingChicken

Prep15 min

Cook45 min

Total1 hr

Servings4

Difficultymedium

Nutrition

fat22g

carbs12g

protein32g

calories385

Ingredients

3 lbchicken, cut into pieces
3 largelarge bell peppers, mixed colors, cut into strips
1 largelarge onion, sliced
3 clovecloves garlic, minced
1 cancan diced tomatoes
½ cupdry white wine
¼ cupolive oil
1 tspsalt
½ tspblack pepper
2 tbspfresh parsley, chopped(optional)

Instructions

Rub the chicken pieces all over with salt and pepper, making sure to get the seasoning into all the crevices. Good seasoning now means better flavor throughout the dish.
Warm the olive oil in a large heavy-bottomed pan over medium-high heat until it shimmers but doesn't smoke. The pan needs to be hot enough to properly brown the chicken without steaming it.
⏱ 2 min
Working in batches if needed, brown the chicken pieces on all sides until deeply golden, about 8 minutes total. Don't crowd the pan — this browning creates the flavor foundation for your sauce. Transfer the browned chicken to a plate.
⏱ 8 min
Drop the sliced onion into the same pan with all those flavorful browned bits. Cook, stirring occasionally, until the onion softens and turns translucent, about 5 minutes.
⏱ 5 min
Toss in the bell pepper strips and minced garlic, stirring them around the pan for 5 minutes until the peppers start to soften and the garlic becomes fragrant. Don't let the garlic brown.
⏱ 5 min
Pour in the white wine and scrape up all those caramelized bits from the bottom of the pan — they're pure flavor. Let the wine bubble and cook for 2 minutes until the alcohol smell fades.
⏱ 2 min
Add the diced tomatoes along with their juice, then nestle the browned chicken pieces back into the pan, skin-side up if possible. The chicken should be mostly submerged but not completely covered.
Bring everything to a gentle simmer, then reduce the heat to low and cover the pan. Let it braise for 25 minutes until the chicken is completely tender and the peppers have melted into the sauce.
⏱ 25 min
Remove the lid and bump the heat back up to medium. Cook uncovered for 5 minutes to concentrate the sauce slightly — it should coat the back of a spoon but still be saucy.
⏱ 5 min
Scatter the fresh parsley over the top and serve immediately while everything is piping hot. The sauce begs for good bread to soak it all up.