Pollo alla Romana (Roman-Style Chicken) (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 1 |
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Ingredients:
1/4 cup extra virgin olive oil |
2 ounces pancetta, finely chopped |
2 cloves garlic, finely chopped |
1 (3 1/2 to 4 pound) chicken, cut into 8 pieces |
1/2 cup frascati or other dry white wine |
1 (16-ounce) can san marzano tomatoes and their juices |
2 green bell peppers, seeded and cut into strips |
2 red bell peppers, seeded and cut into strips |
salt and pepper |
Directions:
1. In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat. Add the pancetta and cook slowly to render out much of the fat. Remove all but 4 tablespoons of the fat-oil mixture from the pan and add the garlic and chicken, cooking until chicken begins to change color and garlic browns. Add the wine and cook 5 minutes. Add the tomatoes and peppers, season with salt and pepper to taste and simmer, uncovered, 45 minutes, until the chicken is cooked through.
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