Authentic Italian Pollo ai Peperoni – Easy and Full of Flavor!

00:00-00:14 Intro
00:14-00:34 Marinate the Chicken
00:34-00:56 Sear the Chicken
00:56-01:27 Prepare the Vegetables
01:27-02:34 Slow Cooking
02:34-02:56 Serve

Today I want to show you a classic Italian dish: chicken with bell peppers!
It’s a very simple recipe, yet incredibly tasty and full of flavor.
Give it a try!

Ingredients:
600 g chicken (thighs or drumsticks)
700 g bell peppers
150 g peeled San Marzano tomatoes (high quality)
1 onion
1 garlic clove
½ glass dry white wine
2 bay leaves
1 sprig fresh rosemary
2 tablespoons pitted Taggiasca olives
1 tablespoon balsamic vinegar
2 anchovy fillets
Salt and pepper
Extra virgin olive oil (medium fruity), to taste
Instructions:
Marinate the chicken:
Place the chicken in a bowl with extra virgin olive oil, the crushed garlic clove, rosemary, bay leaves, and a pinch of salt.
Cover and refrigerate for 1–2 hours.
Sear the chicken:
In a wide pan, heat a bit of oil and sear the marinated chicken (drained from the marinade) on all sides over high heat until golden.
Deglaze with white wine, let it evaporate, then set the chicken aside.
Prepare the vegetables:
Wash and slice the bell peppers into strips, removing seeds and white membranes.
In the same pan, add thinly sliced onion and sauté for 5–6 minutes until soft.
Add the bell peppers and cook over medium-high heat until they start to char slightly.
Make the sauce:
Add the anchovy fillets and let them melt on low heat.
Add the peeled tomatoes, season with salt and pepper.
Return the chicken to the pan along with its juices, the bay leaves, and rosemary.
Slow cook:
Cover with a lid and simmer on low heat for about 50 minutes, stirring occasionally.
Final touch:
Remove the chicken briefly, raise the heat to reduce the sauce.
Stir in 1 tablespoon of balsamic vinegar and the Taggiasca olives.
Return the chicken to the pan and toss well to coat in the sauce.
Serve hot with some crusty bread and enjoy!