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Pollo Alla Romana Con Peperoni
Preamble
The date used is an estimate - the menu comes from a folder marked 'Menus 78/9', and comes after August and September menus.
Ingredients2 small frying Chickens Salt Freshly-ground Black Pepper 4-6 tablespoons Olive Oil 1/2 Spanish Onion finely chopped 1/2 pint dry White Wine 1 lb Tomatoes peeled, seeded and chopped 2 cloves Garlic mashed 2-4 green Peppers sliced |
MethodCut chicken into serving pieces and season to taste with salt and freshly ground black pepper. Saute chicken piece in olive oil until golden brown on all sides. Add finely chopped onion and dry white wine, and cook over a high heat until wine is reduced to half the original quantity. Add chopped tomatoes and garlic; cover pan and simmer until chicken is tender. In meanwhile, saute sliced green peppers in a little oilve oil until tender. Serve with chicken. |
Remarks
Appeared on menu: Pollo con Peperoni set menu (chicken pieces cooked with tomatoes, hot and sweet peppers, onion and white wine)
Variations
See also this version
Pollo Alla Romana Con Peperoni
Chicken sauteed & finished with white wine & tomatoes, served with sauteed green capsicums
Pollo Pepperoni
Chicken sauteed & finished with white wine & tomatoes, served with sauteed green capsicums