07/20/2025
🇮🇹 Roman-Style Chicken (Pollo alla Romana)
🍽️ Servings:
4 servings
⏱️ Prep Time:
15 minutes
⏱️ Cook Time: 45 minutes
⏱️ Total Time: 1 hour
🧂 Ingredients:
4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 small red onion, thinly sliced
3 cloves garlic, minced
1 (14 oz) can diced tomatoes (or 2 cups fresh, chopped)
½ cup dry white wine
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon dried oregano
2 sprigs fresh rosemary (or 1 tsp dried)
2 tablespoons capers (optional but traditional)
¼ cup chopped fresh parsley or basil (for garnish)
🍳 Instructions:
Season & Brown Chicken:
Pat chicken dry and season with salt and pepper.
In a large skillet or Dutch oven, heat olive oil over medium-high heat.
Sear chicken skin-side down for 5–6 minutes until golden. Flip and sear the other side for 4 minutes.
Transfer to a plate.
Sauté Vegetables:
In the same pan, reduce heat to medium.
Add sliced peppers, onion, and a pinch of salt. Cook until softened, about 8–10 minutes.
Stir in garlic and cook for 1 more minute.
Deglaze & Simmer:
Pour in the white wine to deglaze the pan, scraping up browned bits.
Add tomatoes, oregano, red pepper flakes, rosemary, and capers. Stir to combine.
Return Chicken & Braise:
Nestle the chicken back into the pan skin-side up.
Reduce heat to low, cover, and simmer for 25–30 minutes, until chicken is tender and cooked through.
Finish & Serve:
Discard rosemary sprigs.
Garnish with fresh parsley or basil.
Serve warm with crusty bread, polenta, or pasta.
🍷 Pairing:
Enjoy with a medium-bodied red wine like Chianti or a dry white like Verdicchio.
Let me know if you'd like a slow cooker version or a variation using boneless chicken!
