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