Roman-Style Chicken with Peppers

La storia di questo piatto

Born in the sunlit trattorias of Rome, where cobblestones hold centuries of hunger and celebration, this dish is the edible soul of Lazio — a Sunday table set forever in the shadow of ancient walls, where simplicity was never poverty, but wisdom.

Ingredienti

• 1200 g Chicken
• 2 piece Red bell peppers
• 2 piece Yellow bell peppers
• 400 g Canned tomatoes
• 200 ml Dry white wine
• 1 piece Onion
• 3 clove Garlic clove
• 60 ml Extra virgin olive oil
• 250 ml Vegetable broth
• 1 tablespoon Salt
• 1 tablespoon Black pepper
• 20 g Fresh parsley

Preparazione

1. Cut the chicken into chunks roughly 4-5 centimeters in size and dry them thoroughly with paper towels: this is the secret to achieving a perfect golden sear, because wet meat steams rather than browns. Season each piece generously with salt and pepper, massaging them gently so the flavors penetrate deeply into the meat.
2. Heat the oil in a wide pot over medium-high heat until you see it shimmer slightly, then lay in the chicken without crowding the pot: if the pieces touch too closely together, it's better to work in two batches, otherwise the chicken will release steam instead of developing color. Let it darken on one side without moving it around too much, then flip it: it's ready at this stage when each piece has a beautiful golden crust and releases from the bottom of the pot on its own.
3. Set the chicken aside and in that same oil, now rich with all those flavorful drippings, cook down the chopped onion and crushed garlic: just a couple of minutes until they become soft and translucent, making sure they don't brown or they'll turn bitter. Pour in the white wine and stir, scraping up with a wooden spoon all that golden fond stuck to the bottom of the pot: that's where the finest flavor is hiding.
4. Clean the peppers, remove the seeds and white membranes that contribute a bitter taste, and cut them into large strips. Add them to the pot along with the crushed tomatoes, broth, and the seared chicken with all its pan juices, stirring gently so all the flavors come together.
5. Cover the pot and let it simmer very gently over low heat, with just the barest murmur of a boil, for 45-50 minutes: stir occasionally so nothing sticks to the bottom. You'll know it's ready when the chicken pulls apart almost on its own when pierced with a fork and the sauce has reduced down, becoming thick and glossy, with a fragrance that fills your entire kitchen.
6. Always taste before serving—this is the most important moment: adjust the salt and pepper if needed, because every pot has its own character. Sprinkle with fresh parsley chopped just before serving, which adds color and brightness, and bring to the table in a deep, well-heated plate so the chicken keeps all its warmth and its wonderful aroma.