Braised Chicken with Sweet Bell Peppers

(from Piatto Unico, by Toni Lydecker)
Course Main Dish
Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 8 servings


  • 1 chicken 3 to 4 pounds, preferably free-range with neck, etc.,* cut into serving pieces and washed well
  • medium onion
  • or 3 parsley sprigs
  • Sea salt or kosher salt
  • Extra-virgin olive oil
  • 1/2 cup red or white wine
  • 2 small red and/or yellow bell peppers cut into small squares
  • 2 cloves garlic finely chopped
  • 3 to 4 anchovy fillets pinched into small pieces
  • 1/2 cup strained tomatoes such as Pomì or chopped canned plum tomatoes
  • Freshly ground black pepper


  1. To make the broth: Combine the wing ends, neck and cleaned gizzard in a medium saucepan; if the chicken was sold with head and feet, throw them in too. Trim and peel the onion, adding the ends and skin to the saucepan; chop and reserve the onion. Cut off the parsley stems; add to the saucepan; coarsely chop and reserve the leaves. Cover the contents of the saucepan with water, add 1 teaspoon salt, and bring to a boil; reduce the heat and simmer, skimming off any frothy scum and fat that rise to the top, for 20 minutes to 1 hour.
  2. With paper towels, blot the chicken pieces dry and sprinkle with salt. Over medium-high heat, heat enough oil to coat the bottom of a large skillet. Cook the chicken, turning with tongs, until well browned on all sides. Lower the heat and add the wine and about the same amount of broth (dip it out of the saucepan and pour through a small strainer into the skillet); stir and cook until the liquid is reduced, 5 to 10 minutes. Transfer the chicken to a platter, pouring any pan juices over it.
  3. Add a little more olive oil to the same skillet. Over medium heat, sauté the chopped onion until golden brown; add the bell peppers and garlic and sauté 1 to 2 minutes longer. Stir in the anchovies, pressing them into the sauce with a wooden spoon until they semi-dissolve. Add the strained tomatoes and an equal amount of the broth.
  4. Return the chicken pieces to the skillet, and stir to combine with the peperonata (pepper mixture). Simmer, partially covered, for about 30 minutes or until the chicken is tender. Taste and add more salt (if needed) and pepper. Garnish with the chopped parsley leaves.

Recipe Notes

* If your chicken doesn't come equipped with all its parts, buy a few extra wings for the broth.