This age-old peasant dish from Rome is low on effort but full on flavour. My recipe uses a whole chicken which is cooked with pancetta, herbs, capers and peppers that are simmered away with stock and tomatoes until they collapse and create a rich, comforting sauce.
Serves 6 
60mins 1 chicken, jointed in 8 pieces
2 tbsp olive oil
3.5oz pancetta, chopped
1 tsp thyme leaves
4 small green peppers, cut in squares
1 garlic clove, finely sliced
1/3 cup dry white wine
1 x 14oz tin plum tomatoes
1 cup chicken stock
1 tbsp capers
Handful roughly chopped oregano and flat leaf parsley
Salt and freshly ground pepper
1.5kg chicken, jointed in 8 pieces
2 tbsp olive oil
100g pancetta, chopped
1 tsp thyme leaves
4 small green peppers, cut in squares
1 garlic clove, finely sliced
75ml dry white wine
1 x 400g tin plum tomatoes
250ml chicken stock
1 tbsp capers
Handful roughly chopped oregano and flat leaf parsley
Salt and freshly ground pepper
Large wide casserole pot
Make this spice mix in larger amounts and store it in a jar and you’ll never be too far away from a fresh, sizzling plate of chicken wings. If there are any leftovers (unlikely!) then pop them in a lunch box or pack them up for a picnic – they’re just as good cold as they are hot. Click here for more recipes from Schwartz.
