Cut the chicken into pieces and if you want, discard the skin or leave it for more flavour.
Boil the tomatoes for 2 minutes. Leave them cool a bit then peel them, cut them in halves and discard the seeds. Chop them finely and place it in a bowl with all juices they released in the chopping board.
Cut the top and bottom of the bell peppers. Remove the core, then cut into 4cm (1,5″) cubes. Set aside.
Peel garlic and small it a bit with the flat side of a knife. Finally slice the onions. Set aside.
In a braiser pan heat up three tablespoons of extravirgin olive oil over medium heat. Add chicken and season with salt and pepper.
Brown the chicken, it will take you about 20 minutes. Pour in the wine over the chicken and let it evaporate (about 5 minutes).
When you hear the meat sizzling again, make room in the center and add the onions, garlic and marjoram. Sauté for a couple of minutes, until you’ll see the onions start to soften. Discard garlic.
Add bell peppers and sauté until soft. Push them to the bottom of the pan placing the chicken on top so they will cook evenly.
Add tomatoes, mix and cook for one minute. Pour a glass of water, season with salt and pepper and bring to a boil.
Low heat to the minimum, cover the pan and cook for 30 minutes mixing from time to time.
Notes
If you don't know how to cut a whole chicken you can ask your butcher to do it or use only tights, drumsticks, etc.
If you don’t have fresh marjoram you can use a teaspoon of dry one.
When in season use fresh tomatoes and the rest of the year you can use a can (400 gr) of plain tomato sauce.
Nutrition Information
Serving: 1grams | Calories: 378kcal
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