Pollo alla Ciociara

Method

1. 1
   Now

   Pat the chicken dry with kitchen paper. Blanch, peel and dice the ripe tomatoes. Clean the Pontecorvo peppers and cut them into strips; remove the seeds from the fresh chili and chop it.

2. 2
   Now

   Heat half a glass of olive oil in a pan with the peeled garlic cloves until the garlic begins to brown. Add the chicken and let it take on the flavor.

3. 3
   Now

   Pour in the dry white wine and let it evaporate. Add the tomatoes, Pontecorvo pepper strips and chopped chili, then season with salt.

4. 4
   Now

   Cover the pan and cook for about one hour, until the chicken reaches an internal temperature of at least 74°C, checked with a food thermometer. Serve hot.

   1 hr