Fettuccine Con Pollo Alla Romana

Ingredients

• 3 sweet peppers, seeds removed (red, yellow and green)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 5 chicken thighs
• 5 chicken legs
• 2 tablespoons dry white wine
• 1 tablespoon concentrated tomato paste
• 3 1/2 fluid ounces chicken stock
• salt, to taste
• black pepper, to taste
• 1 lb fettuccine

Directions

1. 1

   Roast the peppers over a high flame so that the skin blisters and can be easily removed. You can omit this step but peeling makes the peppers easier to digest.

2. 2

   Cut the peppers into strips.

3. 3

   Heat the oil and gently brown the chopped onion and the garlic. Add the chicken pieces and brown them on all sides.

4. 4

   Mix the tomato paste with the stock and add to chicken along with the wine.

5. 5

   Add the sliced peppers and cook slowly (medium low) to create a thick sauce (1 1/2 hours). If sauce is getting to dry then add a little more stock. Season to taste.

6. 6

   Cook the pasta in boiling salted water, drain and stir in the chicken and sauce. Serve at once.