Chicken with romanesque pepper

When I first tried this chicken at my mother's house, I was amazed at the restaurant's taste and appearance of this dish! I was sure that the recipe would be intricate and not the easiest one. But everything turned out to be quite the opposite! Incredibly easy recipe, minimal effort and amazing results!
Chicken and Pepper is a classic of Roman cuisine, as with most simple traditional dishes, the best results come from quality chicken and the sweetest peppers.

Ingredients

• chicken 1200 g
• bell peppers 4-5 pcs
• garlic 4 cloves
• dry white wine 1 glass
• olive oil
• basil
• hot pepper (to taste)
• salt

Directions

1. Wash the chicken, remove the skin and excess fat (to taste), dry. Divide into approximately equal pieces. You can take a whole chicken, or drumsticks like me, or other poultry parts you love. The fillets are not as special as the drumsticks, so I prefer them. I cut the pieces in half along the bone.
2. Heat the olive oil and garlic cloves (and hot peppers, if you like) in a large, deep skillet. We clean the garlic only from the outer husk, leaving the last layer and use it like that!
3. When the oil is hot, spread out the chicken pieces. Lightly fry the meat on all sides, just so that it changes color to light.
4. When the chicken pieces brighten on all sides, pour in the wine and let it evaporate over high heat. Keep in mind that the wine (i.e. alcohol) should evaporate, not all of the liquid.
5. While the chicken is cooking, peel the seeds and all the white partitions from the pepper (it seems to be important!). Cut into large pieces.
6. When the wine has evaporated, spread all the pepper on top of the chicken. Salt, pepper, add basil, and DO NOT stir! We close everything with a lid, reduce the heat to below average and forget for 1 hour.
7. I like it better when there is practically no liquid left at the end of cooking, while the meat is appetizingly browned. Therefore, if after an hour there is still a lot of liquid in the pan, I cook for another 10-15 minutes without a lid, over a slightly higher heat. If you don't, you'll end up with a delicious sauce that the Romans used to dip their bread into. In any case, just at the very end, I can very gently turn the chicken over to check for my favorite roast.
8. One way or another, the dish is ready in an hour!
9. So, with a minimum of effort on your part, you get a very tasty dish. This chicken is good as a stand-alone dish, thanks to the large amount of pepper. However, a slice of bread or focaccia will come in handy. Bon Appetit!