Chicken with Peppers

Method

1. Flambé the chicken over an open flame to remove any remaining feathers (you can also do this on a stove burner).
2. Cut the chicken into pieces, keeping the feet and head if desired (Roman tradition).
3. Marinate the chicken pieces with olive oil, crushed garlic, red onion, fresh herbs (rosemary, thyme, mint), bay leaves, and white wine. Let it sit while you prepare the peppers.
4. Clean the peppers: remove the stem, seeds, and white pith, then cut into large chunks.
5. In a large pan, heat a drizzle of olive oil. Add the chicken pieces, skin side down, and sear over medium heat until golden brown on all sides.
6. Add the crushed garlic and red onion. Cook for a few minutes.
7. Pour in the white wine and let the alcohol evaporate.
8. Add a few tablespoons of organic tomato (just enough to give a rosy color). Reduce heat to low, cover, and simmer for 30–40 minutes.
9. While the chicken cooks, in a separate pan, cook the peppers over low heat until soft (stufati). Once the chicken is nearly done, add the cooked peppers to the chicken and mix well.
10. Optionally, place the dish in an oven with some bread to finish cooking and absorb the sauce.
11. Let the dish rest for a few minutes before serving.