Ingredients for 4 people:
2.2 lb (1 kg) of chicken thighs and upper-thighs
1.1 lb (500 g) of mixed peppers
4 medium/big potatoes
10 ripe tomatoes, or ½ can of peeled tomatoes
4 tablespoons of extra-virgin olive oil
½ cup/glass white wine
1 pinch of “Ariosto per spezzatini e brasati” (Ariosto for stews and braised dishes),
Salt and pepper.
Wash and clean the peppers (removing the cores, seeds, and white filaments), chop coarsely, and place in a baking dish.
Rinse the chicken, pat dry and add to the peppers.
Peel, cut into wedges, and wash potatoes and onion, add to the tin and mix in the tomatoes cut into small chunks.
Sprinkle with white wine and olive oil, salt and pepper, and add pinch of “Ariosto per carni in umido” (Ariosto for stewed meats).
Mix well, and bake in a preheated oven at 400° F (200° C) for about 1 ½ hours, or until everything is cooked, well browned, and reduced.
Season the Chicken, Peppers, and Roasted Potatoes with salt if desired, and serve piping hot, not forgetting some good bread to mop up the tasty sauce and leave the plate clean!
Prepared, tried and tested by: Saverio Lo Presti
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