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Pollo con Peperoni (Chicken with Peppers)

 

"Poultry is for the cook what canvas is for the painter."
~ Anthelme Brillat-Savarin

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Pollo con Peperoni (Chicken with Peppers)


Diary of a Tuscan Chef:
Recipes and Memories of Good Times and Great Food
by Cesare Casella and Eileen Daspin, 1998, Doubleday

Serves 4

1/2 cup extra-virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
8 fresh sage leaves
8 cloves garlic, peeled and crushed
6 sprigs fresh rosemary
1 (3-pound) chicken, cut into pieces
1 large onion, cut into chunks
1 each red, green, and yellow bell pepper, seeded and cut into pieces
Salt and fresh ground black pepper, to taste
1/2 cup white wine
1 (28-ounce) can Italian tomatoes, drained

Place 1/4 cup of the olive oil, the red pepper flakes, sage leaves, 4 cloves of the garlic, and the rosemary in a large, heavy-bottomed sauté pan over medium heat. When the olive oil starts to sizzle, add the chicken, skin side down. Cook for 15 to 20 minutes, turning the pieces regularly so they brown evenly (you might have to lower the heat a little).
In a medium frying pan, place the remaining 1/4 cup of olive oil, the remaining 4 cloves of garlic, and the onion. Cook over medium-high heat for 7 to 10 minutes, until the onion is slightly translucent, then add the bell peppers. Continue cooking, until the peppers soften, about 15 minutes, then set the mixture aside.
Add salt and pepper and the white wine to the chicken. When the wine has completely reduced, 5 to 7 minutes, transfer the chicken to a plate and add the tomatoes to the sauté pan. Raise the heat to high and reduce the juices by half, 4 of 5 minutes. Add the pepper mixture and the chicken to the reduced tomatoes, lower the heat, and simmer, covered, for approximately 20 minutes. Uncover and cook for 5 minutes more. Serve.
 

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