Steps

1. Carefully pat dry chicken wings (drumettes) 400g, chicken wings (mid-joints) 200g, and chicken legs 470g with paper towels.
   🕒 02:44
2. Season both sides of the chicken pieces arranged on a tray with salt (to taste) and black pepper (to taste).
   🕒 03:19
3. Slice bell peppers (red, yellow) 1 each into slightly thick pieces.
   🕒 03:51
4. Lightly smash garlic (with skin) 2 cloves.
   🕒 04:26
5. Heat a frying pan and add a small amount of olive oil (to taste). Add the smashed garlic and infuse the oil with its aroma.
   🕒 04:45
6. Add the chicken pieces to the frying pan and sear them on both sides until lightly browned.
   🕒 05:08
7. Remove the browned chicken from the frying pan.
   🕒 05:53
8. Remove the garlic and wipe off any burnt oil.
   🕒 06:14
9. In the same frying pan, with the chicken drippings remaining, quickly stir-fry the sliced bell peppers.
   🕒 06:28
10. Return the chicken to the pan with the stir-fried bell peppers.
    🕒 07:04
11. Add white wine 100cc, followed by a small amount of hot water (to taste).
    🕒 07:10
12. Add the entire can of canned diced tomatoes 400cc (1 can). Rinse the empty can with water (to taste) and add that water to the pan as well.
    🕒 07:54
13. Season with salt (to taste), cover, and simmer over low heat for about 20 minutes.
    🕒 08:17
14. After simmering, add salt (to taste) again, and a splash of white wine vinegar 1-2 tbsp to enhance the flavor.
    🕒 08:33
15. Plate the dish and garnish with basil (to taste). The sauce, concentrated with the umami from the bone-in chicken and the flavor of the bell peppers, is exquisite!
    🕒 09:07