Ingredients
• 1/4 cup olive oil
• 1 lg. white onion, thinly sliced
• 1 yellow bell pepper, stemmed, seeded, and thinly sliced
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• 2 cloves garlic, crushed
• 1 1/2 cups dry white wine
• 2 28-oz. cans Italian tomatoes, peeled and lightly broken up with potato masher
• 2 dried Calabrian chiles
• 1/4 cup mint leaves, loosely packed, plus more for garnishing
• 1/4 cup parsley leaves, loosely packed, plus more for garnishing
• 1 sprig oregano, plus more leaves for garnishing
• salt
• black pepper, freshly ground
• 1 3 1/2-lb. chicken, cut into 10 pieces (reserve neck and back for another use)
• Pecorino Romano, freshly grated (for serving)
Preparation
