Roman-Style Chicken with Balsamic-Glazed Peppers

Method

1. Clean the chicken: rub lemon on the skin, remove excess fat, and singe any feathers on the stove.
2. Cut the chicken into pieces and remove the tail part which contains glands.
3. In a non-stick pan, add olive oil and place the chicken pieces skin side down. Cook on medium heat for 7-8 minutes.
4. Flip the pieces, season with salt and pepper. When the skin sizzles well, add half a glass of dry white wine.
5. Cover and cook on medium-low heat for about 35 minutes, turning occasionally.
6. Meanwhile, prepare the peppers: slice the onion thinly. Cut the peppers in half, remove seeds and white membranes, then cut into strips.
7. Prepare the tomatoes: remove the core and seeds, keep only the outer flesh, cut into small pieces.
8. In another pan, add oil, onion, and half a glass of water. Sauté until the onion is translucent.
9. Add the peppers, salt, and pepper. Cook on high heat for a couple of minutes, stirring.
10. Add the tomatoes and continue cooking on high heat, stirring, until the tomato liquid evaporates.
11. Add a tablespoon of sugar to caramelize.
12. Add a little balsamic vinegar of Modena and cook for another 5-6 minutes.
13. Transfer the cooked chicken to the pan with the peppers (not the other way around) to remove excess fat. Stir.
14. Continue cooking for about 10 minutes, stirring.
15. Turn off the heat and let rest in the pan for at least 10 minutes before serving, stirring occasionally.
16. Serve.