Roman chicken with peppers (Pollo con i peperoni)

1. Cut the chicken legs in two at the joint and season with salt and pepper.

2. Heat the olive oil in a large, deep frying pan and brown the chicken skin side down for 8-10 minutes until golden, then turn and brown the other side.

3. Pour in the white wine and let it bubble for 2 minutes until the alcohol evaporates.

4. Meanwhile deseed the peppers and cut them into thick strips, and slice the onion into half-moons; add them to the chicken with the garlic and fry for 5 minutes.

5. Add the chopped tomatoes and oregano, cover and simmer over low heat for 35-40 minutes until the chicken is tender and the peppers soft and sweet.

6. Sprinkle with torn basil and serve with fresh bread to mop up the sauce.

Tip: Use a mix of red and yellow peppers - they're sweeter than green and make the dish more colourful; it's a Roman summer classic for Ferragosto in mid-August.