Ingredients
- Serves 4-61 x 1.5kg chicken, jointed in 8 pieces
- 2 tbsp olive oil
- 100g pancetta, chopped
- 4 small green peppers, chopped
- 1 garlic clove, finely sliced
- 75ml dry white wine
- 1 x 400g tin plum tomatoes
- 250ml chicken stock
- Salt and freshly ground pepper</li><li/></ul>
This braised chicken dish with peppers is best made with chicken on the bone for deeper flavour. I have suggested a jointed bird here but replace with chicken thighs if you prefer. Use the best quality tinned tomatoes you can find.
Place a large wide casserole over a medium high heat and add 2 tbsp of olive oil. Fry the pancetta until just sizzling. Season the chicken thoroughly and add to the pot and cook until it begins to brown (if you don’t have a wide pan do this in two batches in order to get the colour).
Add in the garlic and peppers and fry for a further 2 minutes. Pour in the white wine and allow to simmer for 1-2 minutes before add the tomatoes and chicken stock. Stir through and bring to the boil.
Reduce the heat slightly, partially cover and simmer for 40 minutes or until the chicken is completely cooked through.
