Chicken with Peppers

Method

1. Marinate the chicken: place chicken thighs and drumsticks in a bowl. Add salt, pepper, a garlic clove, bay leaves, parsley, marjoram, and a splash of white wine. Massage with hands. Cover and refrigerate for at least 2 hours (preferably 4-5).
2. Remove chicken from fridge, pat dry. Heat abundant extra virgin olive oil in a large pan. Brown the chicken on the skin side over medium-high heat until golden, then turn and brown the other side. Do not burn. Remove chicken and set aside.
3. In the same pan, add a little more oil if needed. Add peppers (red and cornetto) cut into large pieces, potato pieces, and a chili pepper. Sauté until they start to stick.
4. Add aromatic herbs: bay leaves, garlic cloves in their skin. Create a bed of vegetables.
5. Return the chicken to the pan. Deglaze with a splash of white wine. When the alcohol has evaporated, add a little hot water or broth. Add a bit of tomato passata to lightly color.
6. Cover with lid slightly ajar and cook over low heat for about 40-50 minutes, until the chicken is tender and falls off the bone.
7. At the end of cooking, add anchovy fillets in oil, half a minced garlic clove, and a splash of white wine vinegar. Stir and let flavors infuse.
8. Serve the chicken with the vegetables, drizzling with cooking juices. Garnish with fresh marjoram or parsley.