“Er pollo alla romana” (the Roman chicken): the original recipe
Cut a chicken into pieces and fry it 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 ingredients flavor, pour over 1/2 glass of white wine. Let the wine evaporate. Then add about 300 gr of tomatoes and 2 large peppers cut into long strips.
Cook it over a slow flame for 30 minutes. Suggestions from granma’s kitchen: use white wines from the Castelli Romani area and fresh tomatoes and add salt only at the end.