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Ingredients needed
- 4 tbsp olive oil or duck fat
- 6 chicken thighs or 4 chicken thighs with drumsticks, seasoned with salt and pepper
- 1 medium onion, chopped
- 2 to 3 cloves garlic, minced
- 1 red bell pepper and 1 green bell pepper, sliced into strips
- 2 bay leaves
- 1 tsp Favuzzi Espelette pepper
- 1/2 to 3/4 cup vermouth (Noilly Prat) or white wine
- 1 bottle Favuzzi Yellow Passata
- Sea salt and freshly ground black pepper
Products used in this recipe
Steps of preparation
- Heat 2 tbsp of olive oil or duck fat in a Dutch oven over medium-high heat and brown the chicken pieces. If needed, do this in two batches to avoid overcrowding the pot and ensure good browning.
- Transfer the browned pieces to a plate and set aside.
- In the same Dutch oven, add 2 tbsp of olive oil or duck fat and sauté the onions and garlic over medium-high heat. Season and cook for 5 minutes, reducing the heat slightly to avoid over-browning.
- Add the bell peppers and cook for 5 minutes.
- Deglaze with wine, scraping up the browned bits from the bottom of the pot. Add the bay leaves, Favuzzi Espelette pepper, and Favuzzi yellow passata. Then add an equal amount of water using the passata bottle to measure.
- Return the chicken pieces to the pot. Cover and let simmer for 10 minutes.
- Uncover, add a little water if needed, and continue cooking for 35 minutes or until the chicken is fully cooked through.
- Serve with egg pasta or rice!
NOTE: This recipe is delicious on the day it's made, but develops even richer flavors when enjoyed the next day!
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