One-pot Italian chicken peppers
Try this traditional Summer Italian Roman chicken recipe, super easy and with a sensational juicy pepper sauce to dip in a slice of toasted bread.
Prep Time15 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 394kcal
Peppers
- 500 gr peppers bell and romano peppers
- 3 tablespoon olive oil extra virgin
- ½ onion brown
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Chicken
- 2 tablespoon olive oil extra virgin
- 600 gr chicken thighs and legs with skin and bones on
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 132 ml white wine Verdicchio Dei Castelli di Jesi
- few leaves basil
- 14 cherry tomatoes vine
- 400 gr cherry tomato sauce
Sauté the peppers
cut the onion into small cubes and cut the peppers, previously wash, into slices 0,05 mm thick.
pour the extra virgin olive oil and add the onion to a medium frying pan. Sauté on medium heat until the onion is starting to get blond.
add the peppers, salt and ground black pepper to the frying pan on medium heat and cook for 20 minutes. Stir occasionally, the peppers will be ready when they are starting to get soft.
remove the peppers and set them aside on a plate.
Seal the chicken
add the extra virgin olive oil and the chicken with skin touching the pan in the same frying pan. Season the chicken with salt and ground black pepper.
Seal the chicken for 5 minutes on every side, it needs to get brown.
Assembling
once the chicken is sealed, add the peppers back and let me cook for 5 minutes on medium heat.
pour the wine into the pan and let evaporate the alcohol.
add the cherry tomatoes vine, previously washed and cut it in half. Let them cook for 10 minutes, they are ready when are starting to get soft.
pour the tomatoes cherry sauce and basil leaf into the frying pan. Let cook for feather 30 minutes on medium heat till the tomatoes sauce is beginning to tighten up and you see a nice juicy sauce. Stir occasionally.
serve the chicken in a serving dish with all the peppers sauce on a side before eating and with plenty of slices of bread.
Can I make this one-pot chicken recipe in advance?
Absolutely, it will be tastier as the sauce will have time to set.
How to store the leftover?
Store the leftover in an airtight container in the fridge for up to 3 days.
Can I use just the red peppers for this recipe?
Yes, of course. However I suggest you use mixed colour peppers, has will give more taste to it.
I have left with some peppers sauce, how to use it?
Use it for the pasta, it will be so delicious. Don't forget to grate some Parmigiano Reggiano cheese on it.
One-pot Italian chicken peppers