I like the chicken in all its presentations, one of which is the combination with the peppers. The classic recipe usually has an elaborate procedure, with roasted peppers this is very simple and I think more light and tasty.
Ingredients 1 chicken
3 / 4 fleshy peppers
1 cup white wine 1 cup vegetable stock 1 clove garlic
flour
rosemary extra virgin olive oil salt pepper
Procedure Wash and roasted peppers (I roast them on the fire on a plate) are still hot put them in a bag for food, will be easier to peel. Peel the peppers, removing skin, seeds and pith, cut into strips and keep aside. Sauté the garlic in a pan with oil, remove it. Put the chicken previously peeled, cut into pieces and dusted, let it brown evenly, pour the wine, allowing it to evaporate, place the rosemary, salt, pepper, add the broth and cook over low heat for 45 minutes. Add the peppers and cook for 2 / 3 minutes and serve the whole.
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