Chicken with Pontecorvo Bell Peppers

Chicken with Pontecorvo Bell Peppers
Course: 
Main course
Region: 
Lazio
Vegetarian: 
No
Ingredients for 4 people: 
  • 1 cleaned and eviscerated chicken ready for cooking
  • 4 Peperoni di Pontecorvo DOP
  • 10 Pachino tomatoes
  • 1 onion - 1 clove of garlic
  • 1 leaf of laurel
  • 100 g of flour
  • 2 glasses of dry white wine
  • 2 ladles of stock
  • extra-virgin olive oil
  • 2 tablespoons of chopped parsley
  • salt and pepper

The sweet flavour of the Peperone di Potecorvo DOP, a town in Central Italy (Frosinone, Lazio), highlights the delicate taste of chicken in a classic Italian dish.

Preparation steps: 
  • Cut the chicken in 8 pieces.
  • Cover them with flour.
  • Season with salt and pepper.
  • Put 3 tablespoons of extra-virgin olive oil in a pan.
  • Add the chicken.
  • Cook for 5 minutes on medium heat.
  • Add a glass of white wine.
  • Cook on medium heat for 15 minutes.
  • Peel the garlic clove and cut it in half.
  • Finely chop the onion.
  • Wash the bell peppers and cut them in small pieces.
  • Wash the tomatoes and cut them in half.
  • Put 3 tablespoons of extra-virgin olive oil in another pan.
  • Put on low heat for 2 minutes.
  • Add garlic, onion and the laurel leaf.
  • Cook on low heat for 5 minutes.
  • Add the bell peppers.
  • Cook on medium heat for 2 minutes.
  • Pour the white wine in.
  • Cook on medium heat for 8 minutes.
  • Add the tomatoes.
  • Season with salt.
  • Cook on medium heat for 8 minutes more.
  • Add the chicken in the bell peppers pan.
  • Pour a ladle of stock in.
  • Cook on low heat for 15 minutes.
  • Take off the heat.
  • Sprinkle with parsley.
  • Serve hot.