SABATINI'S CHICKEN WITH PEPPERS ALLA ROMANA"Sabatini, a rustic trattoria that opened in 1954 in the heart of Rome's Trastevere neighborhood, serves this hearty version of the Roman classic chicken with peppers."
1/2 cup extra-virgin olive oil, divided use
1 large plump chicken (4 to 5 pounds), cut into 8 serving pieces, thoroughly washed and patted dry with paper towels
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 garlic clove, minced
2 to 3 ounces thickly sliced prosciutto, diced
1 cup dry white wine
1 (28 ounce) can Italian plum tomatoes, preferably San Marzano, coarsely chopped, with their juices
4 large green, red or yellow bell peppers (preferably a mixture of all colors), washed, seeded and cut into 1-inch strips
Heat half of the oil in a large skillet over medium-high heat. Add the chicken and cook, turning the pieces to brown on all sides, about 8 minutes. Season with salt and pepper.
Add the garlic and the prosciutto, and stir for about 1 minute. Add the wine and cook, stirring and moving the chicken pieces around, until the wine is almost all evaporated, 5 to 6 minutes.
Add the chopped tomatoes and their juices and bring to a boil. Reduce the heat to low, partially cover the pan and simmer very gently, stirring and basting the chicken from time to time, for about 30 minutes.
Meanwhile, heat the remaining oil in another large skillet over medium-high heat. Add the peppers and cook, stirring, until they begin to soften and their skin is somewhat charred, 8 to 10 minutes.
Makes 4 servings
Source:
Biba's Italy: Favorite Recipes from the Splendid Cities by Biba Caggiano