Description
A simple oven-baked meal that turns everyday ingredients into something special. The chicken becomes tender, the vegetables soften beautifully, and the rich tomato and wine sauce is perfect for soaking up with fresh bread.
Ingredients
Units
Scale
- 2.2 lb (1 kg) chicken thighs and drumsticks
- 1.1 lb (500 g) mixed peppers, cleaned and roughly chopped
- 4 medium to large potatoes, peeled and cut into wedges
- 1 onion, peeled and sliced into wedges
- 10 ripe tomatoes, chopped, or 1/2 can peeled tomatoes, crushed
- 4 tbsp extra virgin olive oil
- 1/2 cup white wine
- 1 tsp Italian seasoning for stews and braised dishes (Ariosto per spezzatini e brasati)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Wash and clean the 1.1 lb (500 g) mixed peppers, removing the cores, seeds, and white membranes. Roughly chop them and spread them evenly in a large roasting dish.
- Pat dry the 2.2 lb (1 kg) chicken thighs and drumsticks with paper towels.
- Drying the chicken helps it brown better during baking. Place the chicken over the peppers.
- Peel and cut the 4 potatoes into wedges.
- Slice the 1 onion into wedges.
- Add both to the roasting dish.
- Scatter the 10 chopped ripe tomatoes over everything. If using canned tomatoes, crush them lightly before adding.
- Pour over the 1/2 cup white wine and 4 tbsp extra virgin olive oil.
- Season with the 1 tsp Italian seasoning blend, 1 tsp salt, and 1/2 tsp black pepper.
- Toss everything gently to coat the vegetables and chicken evenly.
- Arrange the chicken pieces skin side up so they brown nicely while cooking.
- Bake uncovered for about 1 hour and 30 minutes, stirring the vegetables once or twice during cooking.
- The dish is ready when the chicken is cooked through, the potatoes are tender, and the vegetables have reduced into a rich sauce.
- Taste and adjust seasoning if needed.
- Serve hot with plenty of fresh bread to enjoy every bit of the flavourful sauce.
Notes
Created, prepared, tried, and tested by Saverio
