I love this dish. I made it a couple times but since the hubs isn’t a fan of peppers its been a while. I made it while on the road this week since its a simple one pot dish. I didn’t have red pepper this week but it tastes much better with it. The recite is from Italian: the Essence of Mediterranean Cuisine
- 3lb chicken, bone in pieces
- 3 large peppers, mixed colors
- Olive Oil
- 2 med red onions, sliced
- 2 cloves garlic, chopped
- Red pepper flakes (optional)
- 1/2 cup white wine
- salt and pepper
- 14oz can diced tomatoes
- 3 tbsp chopped parsley
Remove the skin and excess fat from the chicken. Was the peppers. Slice them into strips.
Heat some oil in a large heavy pot. Add the onion, and cook over low heat until soft. Remove to a side dish. Add more oil, raise heat to medium and brown the chicken on all sides. Return the onions and add the garlic and red pepper (if using).
Pour in the wine and cook until reduced by half. Add the peppers and stir well to coat them. Season with salt and pepper. After 3-4 minutes, stir in the tomatoes. Lower the heat, cover and cook until the chicken is done about 30 minutes. Stir in parsley and serve.