Oregon Home | 55 Ingredients: • 4 bone-in, skin-on chicken hindquarters, or 4 drumsticks and 4 thighs, or 8 thighs • Salt and black pepper to taste • 5 tablespoons extra-virgin olive oil, plus more as needed • 4 cloves garlic, lightly smashed • 2 ounces pancetta or bacon, chopped (optional) • 3 red bell peppers, skin peeled with a U-shaped peeler using a sideways sawing motion; cut out and discard the stem and seeds, then cut into 2-inch wedges • ½ cup dry white wine, preferably Frascati • 1 ½ cups tomato puree • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried, crushed marjoram Preparation: Season the chicken all over with salt. Arrange in a single layer on a plate and refrigerate uncovered overnight. (This is a technique called drybrining and will ensure moist, flavorful meat.) Preheat the oven to 350°F. Pat the chicken dry and season with black pepper. Heat the oil in a large, 12-inch saute pan with a lid or a Dutch oven. Working in batches, place the chicken skin-side down in the pan and brown until golden, about 10 minutes. Turn over, add the garlic, and brown the chicken on the other side, turning the garlic as needed to lightly brown and keep it from burning. Remove the chicken and garlic and repeat with the remaining chicken. If using pancetta, add it to the pan and gently cook until the fat renders and the meat is crispy. Remove with a slotted spoon and set aside. Add pepper wedges to the pan. Saute over medium heat until peppers begin to wilt slightly, about 10-15 minutes. Return all the chicken to the pan skin-side up, along with the garlic and white wine. Cook over low heat until two-thirds of the wine has evaporated, about 5 minutes. Add the tomato puree and marjoram. (The liquid should just come up to the skin of the chicken. If necessary, add a little water.) Bring the mixture to a simmer over medium heat and place in the oven. Bake for 1 hour until the meat is tender. Check every 15 minutes and add water (¼ cup at a time) if it looks like the mixture is drying out too much. When the chicken is tender, add the pancetta if using. Cook for another 10 minutes, stirring a few times. Serve the chicken hot or at room temperature, along with crusty bread or polenta. If the skin did not crisp and you prefer crispy skin, transfer the chicken pieces to a baking sheet and set under the broiler for a few minutes until crisp, watching carefully to make sure it doesn’t burn. ollo alla omana ( hicken with omatoes and ed eppers) SERVES 4
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