Ferragosto Specialty, Pollo Con I Peperoni

Ferragosto, happy August. A holiday in the middle of August where Italians typically head to the beach, and cook the traditional Ferragosto dish, pollo con i peperoni (chicken with bell peppers). It is important to understand the frequency and efficiency in which Italians have holidays (very often and very thorough) we too took off to celebrate the summer. We may have deprived you of a day of cooking lessons, however believe me that this recipe we are sharing with you today will fulfill your cooking needs and then some. Fabio cooked this dish for his class yesterday, along with the other 8 dishes they ate, but this savory chicken plate was definitely the fan favorite.

Pollo Con I Peperoni

Ingredients:

1 pound chicken, with bones (have butcher debone and cut into pieces)

2 yellow onions-chopped

2 cloves of garlic-minced

3/4 c extra virgin olive oil

2 bell peppers, any color-sliced thin

2.5 c of rome tomatoes-diced

2 stalks of celery

1 large carrot

white wine

Directions:

Have your butcher de-bone and cut the chicken into pieces. In a sauce pan, add the chicken bones, celery stalk, onion cut in half, dash of salt, and enough water to cover everything. Bring to a boil and then reduce heat and leave. In a separate skillet, add olive oil, clove of garlic and 2 diced onions. Sauté until onions are transparent.

Add the chicken, let cook for 4-5 minutes. Add the tomatoes, a dash of salt and pepper, and stir. After about a couple of minutes, the tomatoes will start reducing, at this point, glaze the pan with white wine.

Let cook for 10 minutes on a low-medium heat. Add the bell peppers, bring to a simmer. Start ladling in the chicken broth you already have prepared. After each ladle, let broth cook into the sauce for a minute. Sauce should remain a think consistency, so only a 2-4 ladles will be necessary. Let cook for another few minutes, and viola. Buon apetito!