Chicken wing and pepper stew

Ingredients

• 6 chicken wings
• 3 tablespoons olive oil
• 1 medium onion (150 g)
• 1 medium carrot (100 g)
• 250 ml water
• 3 red bell peppers (450 g)
• 2 garlic cloves (optional)
• 250 ml water
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 30 g tomato passata

Preparation

1. Finely chop the onion, peel the carrot and slice it. Remove the stems and seeds from the peppers, then cut them into strips. Pat the wings dry with paper towels. 2. Heat 3 tablespoons of olive oil in a frying pan. Cook the onion and carrot for 5 minutes, until softened and the onion is translucent. 3. Add the wings and brown them for 5 minutes, turning them on all sides. 4. Pour in 250 ml of water, cover the pan and simmer over medium heat for 20 minutes. Then transfer the wings and vegetables, along with the liquid, to a saucepan. 5. Add the pepper strips, the chopped garlic if using, another 250 ml of water, 1 teaspoon of salt and 1/2 teaspoon of pepper. Cover and simmer for 10 minutes, until the peppers soften. 6. Add the tomato passata, cover the saucepan and simmer for another 10 minutes over low heat, until the meat is tender.