Go Back
+ servings
Italian Chicken with Peppers
Print

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
Course Main Course
Cuisine Italian
Keyword chicken cacciatore, chicken stew, chicken with pepper
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 581kcal

Ingredients

Instructions

  • 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.

Notes

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.

Nutrition

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