We find this one irresistible! Although the senora would make this simple chicken dish using ripe, luscious tomatoes and juicy peppers from her own garden, it’s even good in the winter with whatever passes for tomatoes and peppers.
Made in March, it's not as good as the late summer version, but it's very tasty. And for you busy people out there, it’s easy to make, reasonably quick cooking and even better the next day.
Pollo ai Peperoni
This is a typical and traditional Italian dish. Senora usually makes it this way, but sometimes she changes it to keep you on your toes, or because she has a little more or less of something.
To skin the tomatoes, pop into a pot of boiling water for about 1 minute or until skin splits. Remove with a slotted spoon, remove skin, quarter tomatoes, take out seeds and shop the rest.
In a large pan, heat the oil with the garlic for about 5 minutes. Dry the chicken and shake in a bag with the flour. You can skip this stage if you want, but it won’t brown as nicely. Add chicken to the oil and garlic and brown the pieces all over. If there is too much chicken fat in the pan, you may want to remove some with a bulb baster. Then sprinkle with wine.
Cook for two minutes, then add the tomatoes and the peppers. Season with salt and pepper, cover tightly and simmer for about 40 minutes.
Don’t cook too high or too long if you want the chicken to be tender and you do.
And while we're here, what's your favorite Italian dish?