Roman-style chicken with capsicum. Photo: Marco Del Grande
- 1 2kg chicken
- 1 large red capsicum, washed, seeded and cut into 1cm-thick slices
- 1 large yellow capsicum, washed, seeded and cut into 1cm-thick slices
- 250g cherry tomatoes, washed and each cut in half
- 200ml tomato passata (puree)
- 1 onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1 celery heart, sliced thinly
- 1 bay leaf
- ½ cup roughly chopped parsley
- 50g plain flour
- 300ml dry white wine
- 6 tbsp extra virgin olive oil
- Salt and pepper
Joint chicken into eight pieces. Wash them well and pat dry. Heat three tablespoons of the olive oil in a pan. Coat chicken pieces with flour and fry in the oil until well-browned on both sides. Remove and place on kitchen paper to drain.
Wipe down the pan and heat the rest of the olive oil and fry the onion, garlic, celery heart and capsicum on a fairly lively heat, stirring constantly for 4-5 minutes. Add wine and keep cooking until all liquid has evaporated. Add cherry tomatoes, passata and bay leaf. Stir and keep cooking for 5 minutes.
Add chicken pieces and turn down to a simmer. Add a good pinch or two of salt and a couple of turns of pepper. Simmer for 10 minutes then turn the chicken pieces. If the liquid reduces too much, add some hot water. Test to see if chicken is done by piercing near the bone for blood.
Once cooked, add the parsley, check for seasoning and take from the heat. Rest for 5 minutes before serving.
- Main Ingredients - Chicken, Tomato
- Cuisine - Italian
- Course - Lunch, Dinner
- Occasion - Family meals, Dinner Party