A traditional, rustic Italian recipe that is quite satisfying.
Total Time: 1 hour and 15 minutes
- 1 chicken
- 1 ½ tablespoons extra virgin olive oil
- 1 onion, medium
- 2 tablespoons butter
- ½ cup dry white wine
- ½ lb canned tomatoes
- 1 bell pepper, green or yellow
- salt and pepper to taste
Wash and dry the chicken, then divide into 8 pieces.
Peel the pepper, remove the seeds and the white pith.
Then slice into small sticks.
Place a sauté pan over medium heat.
Add the olive oil and the butter and, as soon as they have melted, add the onion, finely chopped.
Once the onion has become golden, add the chicken and brown it evenly on all sides.
Then add the white wine.
Once the wine has evaporated, add the peeled tomatoes and peppers.
Season with salt and pepper and cover the pan.
Cook over low heat for 30 minutes.
Source: Academia Barilla
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