Italian Chicken with Peppers
This Italian chicken and peppers recipe is a version of the chicken alla cacciatora where red peppers are used instead of tomato sauce and marsala instead of red wine. This version is sweeter and less acidic. #yourguardianchef #chickenfoodrecipes #italianrecipes
Cut the chicken into 6 parts and separate the wings from the breast.
Clean and slice the onion and the celery
stir-fry with olive oil
Add the chicken and stir until brown evenly
Pour 1/2 cup of Marsala or white wine and let it evaporate for few minutes
Add the peppers cut in long strips and season with salt and pepper.
Cover and cook for 40 minutes.
Add some parsley or basil for decoration.
This recipe calls for a whole chicken cut into pieces. Don't substitute with deboned chicken breast because the bones add flavour to the sauce.
My favourite piece is chicken thigh as it is juicier than the breast. That works fine for my family as my husband like breasts.
However, if I had to choose I would make this Italian chicken with pepper using only chicken thighs.
Calories: 581kcal | Carbohydrates: 10g | Protein: 36g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 147mg | Potassium: 579mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2175IU | Vitamin C: 81.3mg | Calcium: 35mg | Iron: 2.2mg