ER POLLO ALLA ROMANA

Cut a chicken into pieces and fry in a pan along with a tablespoon of extra virgin olive oil, 1 slice of chopped streaky bacon, garlic, salt and pepper.

When the chicken has absorbed the ingrediants flavour, pour over 1/2 glass of white wine. Let the wine evapourate. Then add about 300 gr of tomatoes and 2 large peeppers cut into long strips.

Cook it over a slow flame for 30 minutes. Suggestions from Granma’s kitchen: use white wines from Castelli Romani area and fresh tomatoes and add salt only at the end.