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Romagna-style Chicken Stew with Peppers

di Academia Barilla

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Romagna-style Chicken Stew with Peppers
1 hours

Main course

Ingredients for 4 people

1 young chicken
1 1/2 tablespoons extra virgin olive oil
1 medium onion
1 1/2 tablespoons butter
1/2 cup dry white wine
1 cup canned tomatoes
1 green or yellow pepper
salt and pepper to taste.

Preparation 30 minutes preparation + 45 minutes cooking
1. Clean and hold the chicken over a flame to remove any remaining feathers and cut into 8 pieces

2. Heat the butter and extra virgin olive oil in a pan over medium heat and when the butter melts, add the finely chopped onion

3. When the onion has browned, remove it from the pan and set it aside

4. Brown the chicken pieces in the pan

5. Pour in the white wine and when it has evaporated add the onion, tomatoes and seeded and cored peppers cut into thin strips

6. Salt, pepper, cover and cook over low heat for 30 minutes, adding a little water if it seems dry

7. Serve warm