The Chicken with Roman-style peppers is just too good, what a great combination! A symphony of color, taste, and aroma. A main course and side dish that the whole family will agree on.

An easy and intriguing dish, perfect for mopping up sauce with bread. Chicken, onion, peppers, and tomatoes marry magnificently in a triumph of flavors!

The chicken is cooked in a pot directly together with the peppers, making the meat soft and juicy, absorbing the sweetness of the peppers and onions. The result is a sweet-and-sour flavored main dish rich in a good sauce, perfect for mopping up with bread.

Use a free-range chicken if possible, as it has more flavorful meat.

The peppers should be fleshy, sweet, and crunchy, preferably yellow and red.

Always remove the white internal part as it contains a substance called flavin that makes them indigestible.

Do not roast the peppers or cook them separately; the liquid they release during cooking helps the chicken cook evenly.
The chicken must be cooked in a pot and not in the oven, otherwise it becomes “tough” and loses its typical tenderness.
Deglaze the chicken with a good dry white wine.

Chicken is truly a versatile food. Its white, delicate, and firm meat is suitable for many preparations: salads, roasts, stews… all are equally good, and choosing is really complicated!

Let’s get cooking!

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons, Spring, Summer

441.68 Kcal

calories per serving

Info Close

Energy 441.68 (Kcal)
Carbohydrates 7.85 (g) of which sugars 5.23 (g)
Proteins 37.15 (g)
Fat 28.52 (g) of which saturated 7.84 (g)of which unsaturated 14.12 (g)
Fibers 3.16 (g)
Sodium 703.23 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Chicken with Roman-style peppers

1 chicken (free-range)
4 peppers (2 red 2 yellow)
1 onion
garlic
Half glass dry white wine
tomatoes (very ripe 4/5)
to taste taggiasca olives (optional)
marjoram (optional)
to taste extra virgin olive oil
salt
pepper

Tools

Casserole
Colander
Cutting board
Scissors
Plate

Steps for Chicken with Roman-style peppers

Clean the peppers, remove seeds and white filaments, and cut them into wide strips.
Also, cut the tomatoes into pieces and remove the seeds.
Remove any impurities or small feathers from the chicken skin.
Then cut it into 8 (or more) pieces, following the joints: separate the thighs and wings from the body, then separate the drumsticks from the thighs and the breast from the back and divide both in half.
Cut the tomatoes into chunks and cut an onion along with a clove of garlic.
Remove the central core from the 2 garlic pieces and let them brown in a high-sided casserole with oil, remove the garlic and add the chicken pieces.
Brown the chicken well on all sides for about 5 minutes, salt and pepper.
Deglaze with white wine and let it evaporate.
Add the tomatoes to the chicken, let them flavor, and also add the peppers and onion.
Adjust the salt and continue cooking with the lid slightly raised with a wooden spoon.
Cook for about 45-50 minutes over medium heat, turning occasionally.
From time to time, check your chicken, and if necessary, add some water or broth to prevent the sauce from thickening too much.
When the chicken is tender and the peppers are soft, uncover the casserole and let the sauce thicken for a few minutes.
You can add some black olives if you like.
Once ready, adjust the salt, add a few marjoram leaves, and transfer everything to a serving plate.
Your chicken with Roman-style peppers is ready.
Serve it hot with some slices of bread for dipping!
Enjoy your meal.