Chiara Malta’s recipe

Ingredients for 4 persons

• 1 whole chicken (or 4 thighs)
• 4 or 5 red and yellow peppers
• 500 g ripe tomatoes
• 1 onion
• White wine
• olive oil
• salt pepper
• chili pepper or marjoram (optional)

The preparation

Cut the chicken into pieces, the thighs into two parts. In a frying pan or saucepan, with a drizzle of oil, brown the chicken pieces over low heat. Drizzle with a little white wine. Cut the tomatoes into small cubes. Add half of the tomatoes to the chicken and simmer over low heat.

In another pan, on a generous amount of olive oil, sweat the roughly chopped onions, then add the peppers, cut into large strips and removed from the filaments and seeds. Saute until soft, then add the remaining tomatoes.

The chicken must cook slowly and for a long time (at least 1 hour 30 minutes, over very low heat, adding a little water or broth if necessary, so that the dish remains moist). At the end of cooking, combine the peppers with the chicken, add salt and pepper. You can add a touch of chili pepper or marjoram if you know what it is (Paulette, Linda’s mother, doesn’t know.)

Serve at the table straight from the pan or saucepan. Share.