Roman-style chicken with peppers, tomato and bread

Ingredients

For 1 serving

• Skinless chicken thighs160 g
• Bell peppers180 g
• Canned peeled tomatoes150 g
• Garlic1 clove
• Dried marjoramto taste
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: July – September

Method

1. Cut the chicken thighs into 2–3 pieces and season them with salt and pepper. Wash the peppers, remove the stalk, seeds and pith and cut them into strips about 2 cm wide; crush the garlic clove.
2. Heat the oil with the garlic in a casserole over medium-high heat and brown the chicken for 6 minutes, until golden on all sides.
3. Add the peppers, the peeled tomatoes, crushed, and a pinch of salt, cover and cook over low heat for 35 minutes, stirring now and then, until the chicken is tender, the peppers soft and the sauce thick.
4. Turn off the heat, remove the garlic and sprinkle with the dried marjoram.
5. Serve the chicken and peppers with the bread.