Pollo con Peperoni Recipe

Crinella Family Cookbook

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Poultry Pollo Arposto Chicken a la Cacciatore Chicken Breasts Saltimbocca Stuffed Chicken Breasts Children's Chicken Pollo con Peperoni Lemon Roasted Chicken Pollo alla Zingara	Pollo con Peperoni
	1 chicken, cut in pieces 6 tablespoons olive oil (more if needed) 3 onions sliced 3 cloves of garlic chopped salt pepper 1/2 teaspoon dried rosemary 1/4 teaspoon dried thyme 5 red or green peppers 6 tomatoes 1 orange
	Cut peppers in half. Put on grill or under broiler until skin is black. Remove and place in plastic bag. Wash and dry chicken thoroughly. Put oil in skillet and heat. Brown chicken on all sides. When nearly browned add onions, garlic, salt, pepper, marjoram, thyme. Cover pan and cook chicken slowly for about an hour over low heat making sure it does not burn. Peel, seed and chop peppers and add to chicken along with seeded and chopped tomatoes. Correct seasoning and add peeled and quartered slices of orange about ten minutes before removing from heat. After removing chicken and vegetables to warm platter reduce juices if necessary and pour over chicken. *Enjoy with our 2006 Pinot Noir.*