Chicken Piperade

Chicken Piperade
  • 30

    min prep time
  • 1-2h

    min cook time
  • 4-6



  • 1 tbsp all-purpose flour
  • 1-1 1/2 kg whole chicken, cut into 8 pieces
  • 2 tbsp olive oil
  • 2 medium onions, quartered
  • 2 garlic cloves, minced
  • 4 red bell peppers, seeds removed, thickly sliced
  • 1/3 cup dry sherry
  • 1/3 cup white wine
  • 1 648ml jar of Stefano arrabbiata sauce
  • 3 tbsp italian parsley, chopped
  • Salt and freshly ground black pepper, to taste


  1. Sprinkle the flour onto a large plate and season with salt and pepper. Dredge the chicken pieces into the flour.
  2. In a large frying pan, heat olive oil over medium-high heat. Brown the chicken, 2-3 minutes on each side.
  3. Remove chicken once browned and place on a baking pan lined with paper towels.
  4. In the same frying pan, then fry onions, garlic and peppers for 5 minutes or until softened.
  5. Pour in wine and sherry and bring to a simmer.
  6. Stir in the arrabbiata sauce and return to a simmer.
  7. Return the chicken pieces to the sauce, cover and slowly simmer, on medium-low heat, for 1-1 1/2 hours or until chicken is cooked through. Peppers must be tender and the sauce has thickened slightly.
  8. Serve the chicken on a large platter and garnish with parsley.

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