Pepper Tomato Chicken-italian Country Cuisine
1.
Cut the chicken drumsticks into large pieces and cut the colored pepper into sections.
2.
Pour olive oil and garlic into the pot and fry on low heat until the garlic is golden on both sides.
3.
Remove the garlic cloves and put the butter in the pot until it melts.
4.
Add chicken thighs, salt, pepper and Italian spices and fry until the chicken turns light golden. Cook in 1/2 cup of white wine.
5.
Continue to stir fry over high heat until the alcohol evaporates, add the colored pepper segments and Italian tomato sauce.
6.
Simmer on medium and low heat for 60 minutes before serving.
Tips:
1. Italian tomato sauce can be bought at imported food supermarkets or online. If you find it difficult to buy, you can use 50ml tomato sauce (the kind used for dipping fries) + 2 fresh tomatoes instead. The tomatoes must be fried. Never substitute Chinese traditional tomato sauce! The taste will be a bit nondescript.
2. Italian-style synthetic spices can be replaced by rosemary + thyme.
3. White wine is mainly used for removing fishy and fragrant flavors. It should be used within 48 hours after opening the lid, otherwise the taste of the dish will be too sour; you can use high-grade liquor (old white dry, vodka, etc.) instead, do not use cooking wine! Do not use cooking wine!
