Chicken With Yellow Peppers

Preparation:

Preparation: Toast the peppers over a flame or on a griddle, rub them gently to remove the skin, cut them into strips. In a saucepan, heat two tablespoons of oil with the crushed garlic and when the clove has browned, remove it. Add the chicken cut into pieces, brown them on all sides. Add salt and pepper, add the wine and let it evaporate. Mix, add the chopped tomatoes and the peppers. Continue cooking over medium heat for about 20 minutes. Accompanying wines: Dolcetto D'Alba DOC, Rosso Di Montalcino DOC, Biferno Rosso DOC.