A light Italian‑style chicken braise with sweet bell peppers, onions, tomato passata and white wine for a flavorful yet fresh summer meal.

2½ lb (1.1 kg) bone‑in, skin‑on chicken pieces (legs, thighs, wings, or breasts)

3 bell peppers (use a mix of red, yellow, and green), sliced

1 medium onion, sliced

2 cloves garlic (or ½ tsp garlic powder)

3 Tbsp extra virgin olive oil

1 cup tomato passata (strained tomato purée)

1½ tsp salt (adjust at end if needed)

¼ tsp ground black pepper

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Trim and pat chicken dry.

Heat olive oil in a large skillet over medium‑high heat. Add chicken and brown well on all sides (10–15 min).

Add sliced onion and garlic; cook about 5 min until onion softens.

Stir in sliced bell peppers, tomato passata, salt and pepper.

Reduce heat to medium‑low, cover, and simmer for 30–40 min, turning chicken occasionally; add water if sauce dries.

Uncover and continue simmering until sauce thickens and chicken is cooked through (another ~30 min). Taste and adjust seasoning before serving.

Serve hot with crusty bread to soak up the sauce.