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Pollo con Peperoni




Source of Recipe


Italian Slow and Savory


List of Ingredients




3 pounds chicken parts, or 1
chicken, cut into serving pieces
Salt and freshly ground pepper

6 tablespoons olive oil

2 yellow onions, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 tablespoons finely minced garlic

2 ounces pancetta, chopped

2 tablespoons chopped fresh
marjoram

2 large yellow or red bell peppers,
seeded and cut lengthwise into
1/2-inch wide strips

4 large tomatoes, peeled, seeded,
and cut into 1/2-inch wide strips,
with juice (or use 1 large can diced
tomatoes)

1 1/2 cups dry red wine



Recipe



Rinse chicken and pat dry with paper towels. Sprinkle with salt and pepper.

In a large saute pan, heat 4 tablespoons of olive oil over high heat. Add the chicken pieces and brown on all sides, 10 to 15 minutes. Remove from heat and set aside.

In a large saucepan, heat the remaining 2 tablespoons olive oil over medium heat. Add the onions, carrots, and celery and saute until golden, about 12 minutes. Add garlic, pancetta, marjoram, and bell peppers and saute until well blended, about 5 minutes. Add chicken, tomatoes and their juice, and wine, and raise the heat to high and bring to a boil. Quickly reduce heat to low, cover, and simmer until chicken is tender, 30 to 40 minutes.

Transfer chicken and its sauce to a warmed platter and serve at once.

Yield: 4 servings