Ingredients
Poultry
- 1 chicken pieces
Vegetables
- 400g crushed tomatoes
- 1 onion
- 2 garlic cloves
- 1 bell pepper
Seasoning
- Italian herbs
- On
- Pepper
Liquid
- 100ml white wine
Fat
- Olive oil
Instructions
- 1
Prepare the chicken: Pat the chicken pieces dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Brown the chicken: Heat 2 to 3 tablespoons of olive oil in a large Dutch oven. Brown the chicken for 5 to 7 minutes on each side until nicely colored. Remove and set aside.
- 3
Sauté the aromatics: In the same pot, add the chopped onion and cook for 3 minutes. Add the chopped garlic and cook for an additional minute.
- 4
Deglaze: Pour in the white wine and scrape the bottom of the pot to collect the juices. Let reduce for 2 to 3 minutes.
- 5
Add the sauce: Stir in the chopped tomatoes, sliced bell pepper, and Italian herbs.
- 6
Simmer: Return the chicken to the pot. Cover and simmer over low heat for 35 to 40 minutes.
- 7
Finish: Check the seasoning. Serve hot with pasta or rustic bread.
