Pollo alla Romana con Peperoni (Chicken with Peppers and Tomatoes)

• 8 pieces Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 large Red pepper
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 200 ml Dry White Wine
• 400 g Canned tomatoes, whole or chopped

1. Pat the chicken thighs dry, then season all over with the fine sea salt and black pepper. Peel and slice the yellow onion, slice the red pepper into strips, and peel and thinly slice the garlic.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, for 4 to 5 minutes per side until deeply golden, then transfer to a plate.
3. Lower the heat to medium and add the onion and red pepper to the pot. Cook for 8 to 10 minutes, stirring, until softened and lightly golden.
4. Stir in the garlic and cook for 30 to 60 seconds until fragrant. Add the rosemary sprigs, pour in the dry white wine, and simmer for 2 to 3 minutes, scraping up any browned bits from the base.
5. Tip in the canned tomatoes and bring to a gentle simmer. Nestle the chicken back into the sauce, skin-side up, so the tops sit above the liquid.
6. Cover and simmer gently for 20 minutes, then uncover and simmer for a further 10 to 12 minutes until the chicken is cooked through and the sauce is glossy and slightly reduced. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed.
7. Remove the rosemary sprigs and let the chicken rest in the pot off the heat for 5 minutes. Spoon the peppers and glossy pan juices over the chicken to serve.

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