Pollo alla Romana (Chicken Braised with Peppers in Tomato Sauce)

• 1 large Yellow onion
• 2 large Red pepper
• 3 cloves Garlic
• 2 sprigs Fresh rosemary
• 8 pieces Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 200 ml Dry White Wine
• 700 g Tomato passata

1. Slice the onion and peppers, and thinly slice the garlic. Strip the rosemary leaves from the sprigs and keep the sprigs to one side.
2. Pat the chicken dry, then season all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat.
3. Brown the chicken, skin-side down first, until deeply golden, 5–7 minutes per side. Work in batches if needed so the pan is not crowded, then transfer the chicken to a plate.
4. Lower the heat to medium and add the onion and peppers to the pot. Cook, stirring, for 8–10 minutes until softened and lightly caramelised.
5. Stir in the garlic and rosemary leaves and cook for 1 minute until fragrant. Pour in the wine and simmer for 2–3 minutes, scraping up any browned bits from the base of the pot.
6. Add the passata and the reserved rosemary sprigs, then bring to a gentle simmer. Nestle the chicken back into the sauce, skin-side up, so it sits mostly submerged but the skin stays exposed.
7. Cover and simmer gently for 30 minutes, then uncover and continue to simmer for 15 minutes until the chicken is tender and the sauce is thick enough to coat the back of a spoon. Taste and adjust seasoning with a little more salt and pepper if needed.
8. Rest off the heat for 5 minutes, then discard the rosemary sprigs. Serve hot with plenty of sauce spooned over the chicken and peppers.

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