Italian chicken and pepper stew

    1 hour 15 min

    An Italian chicken stew with red and yellow peppers, crushed tomatoes and garlic. It's essential to serve this chicken dish with lots of bread to mop up the delicious sauce.

    1 person made this

    Serves: 4 

    • 4 tablespoons extra virgin olive oil
    • 50g ham or proscuiutto, sliced into strips
    • 1 (1kg) whole chicken, cut into pieces
    • 100ml white wine
    • 1 small onion, finely chopped
    • 1 clove of garlic, peeled
    • fresh marjoram leaves, to taste
    • salt and pepper, to taste
    • 500g of peeled tomatoes, crushed with a fork
    • 2 red and 2 yellow peppers, finely sliced

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat oil in a large frying pan or casserole pot over medium heat; add ham and cook until it starts to crisp up. Add chicken pieces, cooking and turning the pieces until they are browned, about 5 to 10 minutes.
    2. Add the white wine; simmer until liquid has evaporated. Stir in chopped onion, the peeled garlic clove and fresh marjoram leaves. Season with salt and pepper and cook for 5 minutes.
    3. Add crushed tomatoes and sliced peppers; stir, cover with a lid and simmer for 30 minutes. Add 2 or 3 tablespoons of water during cooking, if necessary.
    4. Remove the lid, season to taste and simmer on high heat for 10 minutes, or until peppers are soft. Serve hot with lots of bread to mop up the sauce.

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