Pollo alla romana (Roman chicken)

Step 1

Heat a flameproof casserole dish over medium-high heat. Cook the chicken, skin-side down, in 2 batches, for 5 minutes or until golden. Turn and cook for 3 minutes. Transfer to a plate.

Step 2

Stir in the pancetta, onion and garlic for 3 minutes or until pancetta is crisp. Add wine. Cook for 1 minute or until liquid reduces slightly. Add chicken, passata and marjoram. Season with pepper. Reduce heat to medium-low. Cover. Cook for 20 minutes. Turn chicken. Cook, covered, for 15 minutes. Uncover and cook for 15 minutes or until chicken is very tender.

Step 3

Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Stir in combined capsicum for 5 minutes or until softened slightly.

Step 4

Stir the capsicum mixture into the chicken mixture. Cook for 10 minutes or until heated through.