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 servings
Cuisine: italian
Ingredients: 4 pcs chicken thigh bone-in, skin-on; 2 tbsp olive oil; 60 g pancetta diced; 1 pcs yellow onion chopped; 2 clove garlic minced; 1 pcs red bell pepper sliced; 1 pcs yellow bell pepper sliced; 0.5 cup dry white wine; 400 g crushed tomato canned; 1 tsp fresh rosemary chopped; 0.75 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp 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.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 577 kcal

Gluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcschicken thigh, bone-in, skin-on
2 tbspolive oil
60 gpancetta, diced
1 pcsyellow onion, chopped
2 clovegarlic, minced
1 pcsred bell pepper, sliced
1 pcsyellow bell pepper, sliced
0.5 cupdry white wine
400 gcrushed tomato, canned
1 tspfresh rosemary, chopped
0.75 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped

Equipment

slotted spoon · large pot · dutch oven · wooden spoon

The method

Step by step

1
Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper.
About 2 min
Cook’s note: 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.
About 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.
About 10 min
Cook’s note: 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.
About 7 min
5
Add the chopped onion to the pot and cook until softened, about 5 minutes.
About 5 min
6
Stir in the minced garlic and cook for 1 minute until fragrant.
About 1 min
Cook’s note: 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.
About 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.
About 3 min
9
Stir in the crushed tomatoes and chopped fresh rosemary. Season with any remaining salt and black pepper.
About 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.
About 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.
About 35 min
Cook’s note: 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.
About 1 min

Per serving

Nutrition

30%Score

Calories: 577kcal
Protein: 51g
Carbs: 14.4g
Fat: 32.1g
Fibre: 3.5g
Sugar: 8.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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