Chicken with Peppers

Method

1. Select a whole free-range chicken of about 2 kg and cut it into pieces, removing excess fat and the backbone.
2. Place the chicken pieces skin-side down in a cold pan (no oil added). Season with salt and pepper.
3. Cover the pan and turn the heat to low. Let the chicken render its fat slowly, about 10 minutes, until the skin is golden and the fat has melted.
4. Meanwhile, slice one onion, crush one garlic clove, and pick a few sprigs of fresh sage and rosemary.
5. Turn the chicken pieces over. Add the onion, garlic, sage, and rosemary to the pan. Increase the heat slightly and sauté until the onion is translucent.
6. Remove the garlic clove so it doesn’t become overpowering during long cooking.
7. Deglaze the pan with a splash of dry white wine; let the alcohol evaporate completely.
8. Add enough tomato passata to coat the chicken (about 200–300 ml). Reduce the heat, cover, and simmer for 45 minutes total.
9. After the first 10 minutes of simmering, add the sliced bell peppers (one red, one yellow, seeds removed, cut into strips). Cover again and continue cooking.
10. Once the chicken is tender and the sauce has thickened, remove the sage and rosemary sprigs. Serve hot.