Poultry and Game Recipes - Roman Chicken Recipe

Ingredients

Serve 4

• 4 tablespoons olive oil

• 2 red onions, sliced

• 2 garlic cloves, sliced

• 2 red peppers, cored, deseeded and sliced

• 2 yellow peppers, cored, deseeded and sliced

• 1/2 teaspoon crushed dried chilies

• 8 boneless chicken thighs

• 100 ml/3 1/2 fl oz white wine

• large handful of basil, roughly torn

• salt and pepper

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Method:

1. Heat the olive oil in a large frying pan. Add the onions, garlic, red and yellow peppers and chilies and cook over a low heat for 5 minutes. 

2. Add the chicken thighs, pushing them down to the bottom of the pan, to seal on the outside. Cook for a further 5 minutes.

3. Add the wine and season with salt and pepper to taste. Cover the pan and cook over a low heat for about 15 minutes.

4. Check occasionally that the chicken and sauce do not stick to the base of the pan and add a little more wine, if necessary.

5. Stir in the basil just before serving.