Roman Chicken Recipe

How to make it

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• Tomato Sauce:
• 1 small Onion
• 2 tbs. Olive Oil
• 1 Garlic clove, chopped
• 14 oz. can chopped Tomatoes
• 2 Tbs. chopped fresh Parsley
• 1 tsp. dried Oregano
• 2 Bay Leaves
• 2 Tbs. Tomato Paste
• 1 tsp. Sugar
• To make the tomato sauce, saute the onion gently in the oil until translucent.
• Add the garlic and saute for 1 minute.
• Stir in the remaining ingredients and bring to a boil.
• Simmer, uncovered, for 15-20 minutes, until reduced by half.
• Discard the bay leaves and keep the sauce warm.
• Heat half the oil in a casserole pan and brown the chicken pieces on all sides.
• Remove the chicken pieces and set aside.
• Remove the seeds and the cores from the bell peppers and cut into strips.
• Add the remaining oil to the casserole. Saute the onion gently for 5-7 minutes, until just softened, then add garlic, and saute for another minute.
• Stir bell peppers, oilives, and tomato sauce and bring to a boil.
• Heat broth.
• Return the chicken to the casserole and add the broth and marjoram.
• Cover the casserole and simmer for about 45 minutes, until the chicken is tender.
• Season to taste with salt and pepper.
• Serve with crusty bread.