Pollo con Peperoni e Olive / Chicken with Olives and Green Peppers

July 8, 2022

The recipe below is a loose adaptation of a recipe from a book on Roman-Jewish food and it’s a perfect  dish to enjoy during summer months. 

Serves 4:

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 2 onions, chopped
  • 2 garlic cloves, peeled
  • 100-120 ml of white wine
  • 300 g green peppers, coarsely chopped 
  • 1 tin of peeled tomatoes (pelati, 400g )
  • some fresh marjoram leaves or sage (3-5) leaves instead
  • a handful of pitted olives in oil, preferably dark ones
  • 2-3 tablespoon of olive oil
  • salt
  • pepper
  • some chicken stock in needed

Heat the oil in a large pan on a medium heat.

Wash and pat dry the chicken.

Add the chicken into the pan, season with salt and pepper  and fry on both sides until golden.

Remove the chicken with a slotted spoon and keep aside.

Now add the chopped onion and slightly crushed garlic into the pan. Fry for about 8-10 minutes, making sure that the garlic doesn’t burn. Remove and discard the garlic.

Now add the chicken back into the pan and pour over the white wine.

Once the wine has evaporated add the chopped peppers, tomatoes as well as marjoram, season with salt and pepper.

Give everything a stir and simmer on a gentle heat with the lid on for about 1 hr.

Now add the olives (cut in half if large) and carry on cooking the dish for another 30 minutes, or until the meat is tender and falls off the bone.

Season with salt and pepper to taste.