Pollo Alla Romana with Potato Wedges

For the Pollo alla romana, wash the peppers. Remove the core and cut into wedges. Heat olive oil in a large pot.

Sauté chicken shanks, chopped chili bell pepper, bell bell pepper pieces and crushed garlic cloves in hot olive oil until chicken meat is lightly browned.

Chop the peppers and add to the pot. Roast lightly. Deglaze with red wine and reduce for at least 5 minutes.

Stir in strained tomatoes and simmer on low for at least an hour. Stir occasionally. The longer the pollo alla romana cooks, the better the flavor.

Halfway through the cooking time, cut the potatoes into wedges and marinate them with salt, olive oil and rosemary needles. Bake on a baking sheet in a preheated oven at 200 °C for about 30 minutes.

Season chicken with tomato sauce with salt and pepper just before serving. Serve Pollo alla romana together with the potato wedges.

Preparation Tip:

An ice-cold Moretti Baffo d'oro, also Italian, is recommended with the Italian Pollo alla romana.

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