Calabrese Chicken and Peppers

Steps

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1. 1
   Heat a heavy-bottomed pot with a little olive oil over low-medium heat (cast iron pots need more time to reach temperature).
   ≈0:35
2. 2
   Add chicken thighs and drumsticks to the hot oil and brown them well on all sides. Choose similarly-sized pieces for even cooking.
   ≈1:01
3. 3
   Blanch tomatoes: score the bottom with a small cross, dip in boiling water for 10–20 seconds, then plunge into ice water. Peel away the skin and cut into chunks.
   ≈1:32
4. 4
   Chop the red onion and add to the chicken, stirring occasionally.
   ≈3:38
5. 5
   Clean the peppers: remove the stems, seeds and stringy white parts inside. You can use cornetto or other sweet pepper varieties.
   ≈3:56
6. 6
   Pour white wine into the pot and allow the alcohol to evaporate completely.
   ≈4:37
7. 7
   Add the tomato chunks, dried oregano (a couple of small pinches) and lightly crushed garlic clove (keep it whole or lightly broken to release aroma).
   ≈5:16
8. 8
   Add 2 whole chilli peppers (stems removed). They will slowly release their heat during the long cook time. Adjust quantity to your spice preference.
   ≈6:11
9. 9
   Add the fresh basil and season with salt.
   ≈6:43
10. 10
    Add the roughly chopped peppers to the pot and season with a little more salt and oregano.
    ≈7:06
11. 11
    Cover the pot and simmer over medium-low heat for at least 1 hour, until the chicken is perfectly cooked through, the peppers are tender, and a nice sauce has formed. Add a little water if needed to prevent drying out.
    ≈7:46
12. 12
    Check that the chicken is tender and the sauce is well developed. Taste and adjust seasoning if needed. Remove the whole chilli peppers and garlic clove if preferred before serving.
    ≈8:20
13. 13
    Serve the chicken and peppers with plenty of sauce. Enjoy with crusty bread to soak up the rich cooking liquid.
    ≈9:37