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Roman recipes

Chicken with peppers


1 chicken (about 1 kg)
50 g uncooked fatty and lean ham, cut into slices
extra virgin olive oil
1 clove of garlic
½ glass of dry white wine
500 g green peppers
some marjoram leaves
salt and pepper

Pour the oil in a non-stick pan and brown the chicken with salt and peperoncino; add the thinly sliced peppers halfway through the cooking time, along with the garlic, rosemary, and wine.
Add the sliced tomatoes and cook.

Related to: Secound courses