Roman-Style Chicken with Peppers

Method

1. Clean the chicken by burning off any remaining feathers over a flame or with a kitchen torch.
2. Brown the chicken pieces in a heavy pot with a little olive oil until the skin is golden and crispy. Remove and set aside.
3. Meanwhile, char the red and yellow peppers over a grill or open flame until the skin is blackened. Place in a bowl, cover with plastic wrap, let steam, then peel off the skin. Alternatively, roast in a 200°C oven with oil.
4. Score the tomatoes with a cross, blanch in boiling water for 10 seconds, then transfer to ice water. Peel the tomatoes, cut into pieces, and remove the seeds if desired (but keep the pulp).
5. Deglaze the pot with a splash of white wine, scraping up any browned bits. Remove excess fat if necessary.
6. Add a drizzle of fresh olive oil, one clove of garlic, a generous handful of fresh basil, and thinly sliced onion to the pot. Sauté until softened.
7. Add the peeled tomatoes to the pot, season with salt, and bring to a simmer. Return the chicken pieces to the pot along with any juices.
8. Reduce heat to medium-low and cook for at least 30 minutes, partially covered, until the chicken is tender and the sauce has thickened.
9. While the chicken cooks, slice the peeled peppers into strips. Toss the strips with fresh basil, salt, and a drizzle of extra virgin olive oil.
10. Serve the chicken with the sauce and top with the raw seasoned pepper strips. Garnish with fresh basil.