Pollo alla Romana

Salt the chicken on the meat and cook over a high heat, first skin side, then meat side. Don't let it turn brown. Remove immediately from the pan and place in a casserole.

Fry the pepper in a clean pan in the olive oil plus the shortening of the chicken. Simmer until the pepper is done. Then add the tomato sauce.

Bake the chicken in the foil-covered casserole in the oven at 180ºC for 1 hour. Then 5 minutes without film at 200ºC. Serve with the tomato sauce with peppers.