Recipe courtesy of Pasquale Sciarappa
Total:
2 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Chicken:
  • 4 pounds chicken legs, thighs and wings, bone-in and skin-on
  • Olive oil, for drizzling (not extra-virgin)
  • Salt and ground black pepper 
Sauce:
  • 1/2 yellow onion, thinly sliced
  • 2 to 3 cloves garlic, sliced
  • 2 tablespoons chopped hot Italian pepper, optional
  • 3 tablespoons olive oil (not extra-virgin)
  • 1 large green bell pepper, sliced into strips 1/2-inch wide and 3 inches long
  • 1 large red bell pepper, sliced into strips 1/2-inch wide and 3 inches long
  • 6 ounces whole white mushrooms, sliced 1/4-inch thick
  • 1 cup salt-cured black olives with pits
  • Salt and ground black pepper 
  • Three 28-ounce cans whole San Marzano tomatoes
  • 2 tablespoons chopped parsley
  • Rice or polenta, for serving, optional

Directions

Watch how to make this recipe.

For the chicken: Preheat the oven to 400 degrees F. Wash the chicken well and blot dry on paper towels. Transfer to a large roasting pan or baking sheet and drizzle with some oil. Sprinkle generously with salt and pepper and toss well. Arrange the chicken pieces skin-side-up in a single layer. Roast until golden brown, about 30 minutes.

For the sauce: Meanwhile, place the onion, garlic, hot peppers if using and the oil in a pot over medium-high heat and cook until slightly softened, about 5 minutes. Add the bell peppers and cook 2 to 3 more minutes. Add the mushrooms and olives and season with salt and pepper, keeping in mind that the olives are salty. Crush the tomatoes with your hands until coarse and add to the pot, stirring well. Bring the sauce to a simmer and taste for seasoning. Let simmer 20 minutes, and then stir in the parsley. 

Remove the chicken from the oven and pour the sauce over the chicken, covering completely. Return to the oven and bake 30 to 40 minutes. Serve while hot, with rice or polenta if desired.

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