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An easy and different way to prepare chicken with a touch of Italian tradition.
1.
Season the chicken with some salt pepper and rosemary. Bake it in the oven at 338°F (170°C) for 15 min each side.
2.
In a large pan eat up some olive oil and add the anchovies. Stir to dissolve the anchovies and add the chopped green peppers, washed, and cleaned from the seeds. Let toast for 10 min.
3.
Add the sliced onions and the garlic finely minced. Let cook for another 10 min.
4.
Remove the chicken from the oven and add it to the pan. Deglaze with the white wine.
5.
Let the alcohol evaporate and add the tomato passata, the chicken stock and the spring of rosemary.
6.
Turn down the heat and cover the pan. Let it cook for about 45 min turning the chicken from time to time.
7.
Remove the rosemary and serve hot with your preferred vegetables. Enjoy it!
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Tip
Serve with complex carbohydrates and a side of vegetables or salad to balance the dish. Low-Fat Option: Use chicken breast instead of the chicken thighs.
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