Pollo alla Romana (Roman-Style Chicken)

1. 1

   In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat.

2. 2

   Add the pancetta and cook slowly to render out much of the fat.

3. 3

   Remove all but 4 tablespoons of the fat-oil mixture from the pan and add the garlic and chicken, cooking until chicken begins to change color and garlic browns.

4. 4

   Add the wine and cook 5 minutes.

5. 5

   Add the tomatoes and peppers, season with salt and pepper to taste and simmer, uncovered, 45 minutes, until the chicken is cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.