Main CourseDinner

Pollo alla Romana

Name: Pollo alla Romana
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 racions
Cuisine: italian
Ingredients: 4 u chicken thigh bone-in, skin-on; 2 cs olive oil; 60 g pancetta diced; 1 u yellow onion chopped; 2 gra garlic minced; 1 u red bell pepper sliced; 1 u yellow bell pepper sliced; 0,5 tassa dry white wine; 400 g crushed tomato canned; 1 ct fresh rosemary chopped; 0,75 ct salt; 0,25 ct black pepper freshly ground; 2 cs fresh parsley chopped

This classic Roman dish features tender chicken braised in a rich tomato sauce with bell peppers and white wine. It's a flavorful and comforting meal perfect for a family dinner. The combination of sweet peppers and savory chicken creates a balanced and satisfying experience.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 4
Dificultat: Mitjana
Per ració: 577 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

4 uchicken thigh, bone-in, skin-on
2 csolive oil
60 gpancetta, diced
1 uyellow onion, chopped
2 gragarlic, minced
1 ured bell pepper, sliced
1 uyellow bell pepper, sliced
0,5 tassadry white wine
400 gcrushed tomato, canned
1 ctfresh rosemary, chopped
0,75 ctsalt
0,25 ctblack pepper, freshly ground

garnish

2 csfresh parsley, chopped

Estris

slotted spoon · large pot · dutch oven · wooden spoon

Elaboració

Pas a pas

1
Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper.
Uns 2 min
Nota de cuina: Drying the chicken skin helps it crisp up better.
2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Uns 1 min
3
Add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 3-4 minutes on the other side. Remove the chicken from the pot and set aside.
Uns 10 min
Nota de cuina: Do not overcrowd the pot; sear in batches if necessary.
4
Add the diced pancetta to the pot and cook, stirring occasionally, until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside with the chicken, leaving the rendered fat in the pot.
Uns 7 min
5
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Uns 5 min
6
Stir in the minced garlic and cook for 1 minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
7
Add the sliced red and yellow bell peppers to the pot and cook for 5-7 minutes until they begin to soften.
Uns 7 min
8
Pour in the dry white wine and scrape the bottom of the pot with a wooden spoon to deglaze, releasing any browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.
Uns 3 min
9
Stir in the crushed tomatoes and chopped fresh rosemary. Season with any remaining salt and black pepper.
Uns 2 min
10
Return the seared chicken thighs and cooked pancetta to the pot, nestling them into the sauce. Bring the sauce to a gentle simmer.
Uns 1 min
11
Reduce the heat to low, cover the pot, and let it braise for 30-35 minutes, or until the chicken is cooked through and tender.
Uns 35 min
Nota de cuina: The internal temperature of the chicken should reach 74°C (165°F).
12
Taste the sauce and adjust seasonings if needed. Garnish with fresh parsley before serving.
Uns 1 min

Per ració

Nutrició

30%Puntuació

Calories: 577kcal
Proteïnes: 51g
Hidrats de carboni: 14,4g
Greixos: 32,1g
Fibra: 3,5g
Sucre: 8,3g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Pollo alla Romana in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.