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Roman recipes

Chicken with peppers


1½ kg free-range chicken
½ kg peppers
2 peeled S. Marzano mature tomatoes
extra virgin olive oil
1 clove of garlic
peperoncino (small Italian chilli)
1 sprig of rosemary
1 glass of white wine

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