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1
Heat a large, enameled cast-iron casserole.
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2
Add the olive oil and heat until shimmering.
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3
Add half of the chicken pieces to the casserole and season them with salt and black pepper.
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4
Cook over moderately high heat, stirring occasionally, until they are evenly browned, about 6 minutes.
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5
Transfer the chicken to a large platter.
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6
Repeat with the remaining chicken pieces.
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7
Add the garlic and crushed red pepper to the casserole and cook over moderate heat, stirring, until the garlic is golden, about 1 minute.
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8
Add the wine and boil over high heat until reduced to 1/4 cup, about 3 minutes.
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9
Add the tomatoes along with the chicken and its accumulated juices.
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10
Cover the casserole and braise the chicken over low heat, turning once, until the breast pieces are cooked through, about 25 minutes.
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11
Transfer the breast pieces to a serving bowl.
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12
Continue braising until the leg, thigh and wing pieces are done, about 15 minutes longer.
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13
Transfer them to the bowl.
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14
Meanwhile, roast the bell peppers directly over a gas flame, turning often, until they are charred all over.
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15
Transfer the peppers to a rimmed baking sheet.
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16
When cool enough to handle, peel the peppers and discard the stems, cores and seeds.
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17
Cut the peppers into 1-inch strips.
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18
Boil the sauce in the casserole over high heat until reduced by one-third, 10 minutes.
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19
Return the chicken to the casserole.
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20
Add the roasted peppers and bring to a simmer over moderate heat.
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21
Season with salt and black pepper and serve with crusty bread.
