1 medium chicken salt and pepper to taste all-purpose flour 1/2 cup extra virgin olive oil 2 cloves garlic 1/2 cup dry white wine one tablespoon chopped onion 1/4 pound pancetta 1 1/2 ounces dried mushrooms 2 yellow peppers 2 cups zucchini 1 3/4 cups diced tomatoes one sprig rosemary pinch of marjoram pinch of parsley
Soften the mushrooms by soaking them in a bowl of lukewarm water for 20 minutes. Clean the chicken and hold it over a flame to remove any remaining feathers.
Wash the chicken, cut it into 8 pieces and coat lightly with flour, making sure that the flour adheres evenly to the chicken and tapping lightly with the tips of your fingers to shake off any excess flour.
Heat half the oil in a pan over high heat, then add the pieces of chicken. Sprinkle with the salt and pepper, reduce the heat and continue to cook for 25 minutes.
Remove the chicken from the pan as it cooks and keep it warm, removing the chicken breasts first because they cook more quickly.
Leave the pan on the heat and add the chopped onion to the chicken cooking juices. When the onion has browned, add the bacon cut into strips.
Then add the wine and, when it has almost completely evaporated, return the chicken to the pan, letting the flavors blend for a few minutes.
Drain the mushrooms, squeeze out the excess moisture and chop. Peel the garlic and crush with the blade of a knife. Remove the seeds and internal filaments from the peppers and chop.
In another pan, heat the oil over medium heat and add the garlic, mushrooms, peppers and the zucchini cut into two-inch slices. Cook for a few minutes until the vegetables are tender, then add the diced tomatoes, rosemary and marjoram with a generous pinch of salt and freshly ground pepper. Stir and cook for 10 minutes.
When the cooking is finished, remove the rosemary and combine the chicken pieces with the sauce, allowing the flavors to blend for a few minutes before removing the pan from the heat.
Arrange on a serving platter and sprinkle with the chopped parsley.