CALABRIA - Chicken thighs with peppers
4 chicken thighs including the over-thigh
100 g of Viaggio red roasted peppers
200 ml White wine
100 grams of zucchini cut into fillets
100 grams of eggplants cut into fillets
300 grams of Viaggio Italian peeled tomato
salt and black pepper to taste
2 tablespoons Viaggio Extra Virgin Olive Oil
Wash the zucchini and cut them into medium-sized strips. Do the same thing with the eggplants and the Viaggio red roasted peppers. Put 2 tablespoons of Viaggio Extra Virgin Olive Oil in a non-stick pan and arrange the chicken's thighs. Let it brown on high heat for about 10 minutes both on one side and on the other. Salt and pepper and add the white wine and let it fade on high heat. At this point after the wine is well evaporated, add the eggplant, zucchini and Viaggio red roasted peppers. Continue cooking on moderate heat for about 30 minutes mixing well.
Once the time has passed, add the Viaggio Italian peeled tomatoes with a little water and always cook over moderate heat for a period of time between 45 minutes and one hour. The time can vary depending on the size of the chicken thighs.