Cut the chicken into small pieces and season with salt.
Heat the oil in a saucepan, brown the chicken, pour in the white wine, and then add the tomato pulp, the tomato paste and the garlic clove.
Cook for about 40 minutes, adding a little water or chicken stock if necessary.
Add Ponti Zero Olio Grilled Peppers 5 minutes before the end of suggested cooking time.
Serve with halved caper flowers, fresh oregano leaves and drizzle with Ponti High Density Aceto Balsamico di Modena P.G.I.
INGREDIENTS
800 gr chicken
70 ml tomato pulp
10 gr tomato paste
1/2 glass dry white wine
Extra virgin olive oil
15 gr caper
Fresh oregano leaves
1 garlic clove
80 gr Ponti Zero Olio Grilled Peppers
Ponti
High Density Aceto Balsamico di Modena P.G.I.
Salt
Pepper
70 ml tomato pulp
10 gr tomato paste
1/2 glass dry white wine
Extra virgin olive oil
15 gr caper
Fresh oregano leaves
1 garlic clove
80 gr Ponti Zero Olio Grilled Peppers
Ponti
High Density Aceto Balsamico di Modena P.G.I.
Salt
Pepper
