Clean the peppers and cut them into large pieces. Drain the tomatoes and cut them into pieces as well.
Fry the garlic until golden brown in a pan with a little bit of oil. Add the chopped chicken (cut into 8-10 pieces: divided into; wings, thighs, breasts, drumsticks – do not remove the bones or skin) and fry them until golden brown. Season with salt and pepper. Add the wine and wait for the alcohol to evaporate. Then add the tomatoes, peppers and stew for about 45-50 minutes. Before serving, sprinkle them with fresh oregano and marjoram. Serve it with rustic bread croutons.
Aromatic pan fried chicken with tomato sauce and coloured peppers
1 chicken weighing approx. 1 kg – washed, cut and divided into parts
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