Poulet à la romaine

Ingrédients

• 2 lb chicken (cut into pieces)
• 1.1 lb fresh tomatoes
• 1 1/2 lb bell peppers (cut into chunks 1.5-inch)
• 1 medium onion (thinly sliced)
• 1 cup white wine
• 1 garlic clove (peeled and lightly smashed)
• 1 Tbsp fresh marjoram (chopped)
• 3 Tbsp Extravirgin olive oil
• salt and pepper

Préparation

1. 1

   Boil the tomatoes for 2 minutes. Leave them to cool a bit then peel them, cut them in halves and discard the seeds. .

2. 2

   Chop them finely and place it in a bowl with all juices.

3. 3

   In a braiser pan heat up three tablespoons of extravirgin olive oil over medium heat. Add chicken and season with salt and pepper.

4. 4

   Brown the chicken for about 20 minutes.

5. 5

   Pour in the wine over the chicken and let it evaporate (about 5 minutes).

6. 6

   When you hear the meat sizzling again, make room in the center and add onions, garlic and marjoram. Sauté for a couple of minutes, until you’ll see the onions start to soften. Discard garlic.

7. 7

   Add bell peppers and sauté until soft. Push them to the bottom of the pan placing the chicken on top so they will cook evenly.

8. 8

   Add tomatoes, mix and cook for one minute. Pour a glass of water, season with salt and pepper and bring to a boil.

9. 9

   Low heat to the lowest, cover the pan and cook for 30 minutes mixing from time to time.