Chicken with Red Peppers and Tomatoes, the Roman Way

This is one of our favorite recipes.

We always make extra because the sauce is absolutely wonderful. This dish will nicely serve 2 with lots of sauce.

Mary's Free Range Chicken is perfect for this recipe. We carry Mary's Poultry exclusively.

This is our interpretation of a recipe from Modern Italian Cooking by Biba Caggiano.

Ingredients

• 3 TB olive oil 

• 2 garlic cloves, minced

• 1 28oz can plum tomatoes including all juices, less 3 tomatoes*

• 4 to 6 bone-in, skin on chicken thighs

• 4 to 6 large sweet red or yellow bell peppers

• 1 cup dry white wine

• salt and freshly ground black pepper

*San Marzano tomatoes are best. You might be tempted to use the entire can, but we feel it gives the dish a more tomatoey taste. This recipe is more red pepper forward.

Cut off the tops of the peppers and remove the seeds. Then slice the peppers into medium-sized strips.

In a large non-stick skillet, lightly brown the garlic in the oil. Remove the garlic, but keep as much of it as you can.

Over medium-low heat, slowly brown the chicken in the remaining oil, starting skin side down. This will release chicken fat which will flavor the peppers. When the chicken is browned, remove it from pan and set aside (you can keep or discard the skin as you desire).

Add the cut peppers to the pan and slowly sauté, stirring occasionally, until they are just shy of very soft. It can help to start with a partially covered pan until they start to soften.

Add the white wine to the pan and reduce by half. Add the tomatoes mashing them slightly. then season with salt and pepper. Return the garlic and chicken to the pan and cover.

Cook until the chicken is done, (165 degrees).We use an instant thermometer. Remember that there will be carry-over heating and the temperature will rise an additional 5-10 degrees.

NOTE: If the the chicken skins end up steamed in the final cooking, they will not be crispy and should be discarded.

When the chicken is done, set aside for 5 minutes. The sauce should be somewhat thick. If it isn't, remove the chicken and keep warm. Simmer the sauce down to the desired thickness. (If you go too far, the sugars in the peppers will start to over caramelize. You don't want to do that.) Make sure you have some liquid. The sauce is the highlight of the dish.

Present the chicken on warmed plates covered with sauce.

Add French baguettes from our bakery for dipping in the sauce

 Howie's Wine Team Recommends

For cooking, 2022 Monte Rio Cellars Pinot Grigio from Lodi.

Neutral tasting to give good body to the sauce without acidity.

To enjoy with dinner, Le Fioraie Chianti Classico 2020, It combines earth and bright fruit

Buon Appetito!