The Best Roman-Style Chicken Recipe | Pollo ai Peperoni

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides similar acidity without alcohol.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often cheaper.

Salt and pepper the chicken in a bowl, massaging the spices onto the chicken.

Cover the chicken and let it rest for 5 to 10 minutes.

Cut the washed bell peppers in half, remove seeds and white pith, and cut them lengthwise.

Cut the onions lengthwise.

Chop 3 to 4 cloves of garlic.

Chop fresh or dried rosemary, thyme, and sage finely or blend them using a Nutribullet.

In a pan, add 1 to 2 teaspoons of olive oil and heat it up.

Add the garlic to the pan and wait until the aroma is released.

Add the bell peppers to the pan and cook over medium to medium-low heat for 8 to 10 minutes until al dente, seasoning with salt and pepper.

Set the cooked bell peppers aside.

In the same pan, add a little more olive oil and turn the flame to medium heat.

Once hot, add the chicken and sear for 8 to 10 minutes until browned, about 4 to 5 minutes on each side.

Add the onions, garlic, and mixed aromatic herbs to the pan with the chicken.

Pour in half to one cup of wine, lower the heat to low medium, and cover with a lid, letting the wine evaporate for 5 minutes.

Add the tomato sauce or pulp, mixing everything together and adding more salt and pepper if needed.

Lower the heat, cover with a lid, and cook over low heat for 40 minutes, checking periodically.

After 40 minutes, add the bell peppers back into the pan and continue cooking over medium for 10 to 15 minutes until the chicken and bell peppers are tender and the sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens