A traditional recipe from Rome made with chicken and bell peppers.
This is a dish that can’t be missing at the table on “Ferragosto”.
"Ferragosto" is a national holiday celebrated every year in Italy on the 15th of August. It is a day of rest, when most businesses shut down and almost everyone takes time off work to spend the day with family or friends.
SERVES 4
Ingredients
2 lb of skinless, boneless chicken thighs
3 bell peppers
1 garlic clove (halved)
½ cup of dry white wine
15 oz of tomato puree (a regular tin)
½ cup of water
1 tsp of dry thyme or oregano
2 tbsp of olive oil
salt and pepper to taste
Method
Wash the peppers and cut them in stripes ½ inch wide. Set aside.
Heat 2 tbsp of olive oil in a saucepan on medium heat. Add the garlic and as soon as it turns golden, add the chicken.
After about 5 minutes of browning the chicken pieces on one side, turn them and let them brown on the other side - it will take about 4 to 5 minutes more.
Now add the white wine and let evaporate. Remove the garlic and add the pepper stripes, the tomato puree and ½ cup of water.
Mix well and season with salt, pepper and herbs.
Let it cook over low heat for about 45 minutes, stirring from time to time. If you notice that the sauce starts to dry out, add a little bit of water and stir well.
Serve warm or cold with sliced bread to be dipped in the sauce!
Comments