A twist on Pollo e peperoni (Lazio), a traditional recipe from Rome.
4, 6 oz chicken breasts
Salt and pepper to taste
2 tablespoon olive oil
1 red onion, peeled and cut lengthwise in ½ inch strips
1 ½ cups tomatoes, quartered and seeds removed
2 red peppers, seeds removed, cut lengthwise into 1-inch strips
2 yellow peppers, seeds removed, cut lengthwise into 1-inch strips
2 clove garlic, minced
4 oz white wine
3 tablespoons fresh parsley
Truffle parsley salt, to taste
- Season the chicken with salt and pepper. In a large pot over medium heat, heat 2 tablespoons oil and add the chicken; brown well on all sides. Work in batches if needed. Transfer to a plate and set aside.
- Add the onions, tomatoes and peppers to the pan. Cook, stirring often for about 5 minutes. Add the garlic and cook for 1 more minute. Deglaze the pan with white wine, making sure to scrape any brown bits that had formed. Continue cooking until it evaporates.
- Return the chicken to the pan, reduce the heat to medium-low and cover and cook for about 30 minutes, making sure to turn the chicken pieces and stir occasionally.
- Garnish the chicken with fresh parsley and sprinkle of truffle parsley salt.