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 porties
Cuisine: italian
Ingredients: 4 st chicken thigh bone-in, skin-on; 2 el olive oil; 60 g pancetta diced; 1 st yellow onion chopped; 2 teentje garlic minced; 1 st red bell pepper sliced; 1 st yellow bell pepper sliced; 0,5 kopje dry white wine; 400 g crushed tomato canned; 1 tl fresh rosemary chopped; 0,75 tl salt; 0,25 tl black pepper freshly ground; 2 el 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 577 kcal

Glutenvrij

Allergeneninformatie: kan sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

4 stchicken thigh, bone-in, skin-on
2 elolive oil
60 gpancetta, diced
1 styellow onion, chopped
2 teentjegarlic, minced
1 stred bell pepper, sliced
1 styellow bell pepper, sliced
0,5 kopjedry white wine
400 gcrushed tomato, canned
1 tlfresh rosemary, chopped
0,75 tlsalt
0,25 tlblack pepper, freshly ground

garnish

2 elfresh parsley, chopped

Keukengerei

slotted spoon · large pot · dutch oven · wooden spoon

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

30%Score

Calorieën: 577kcal
Eiwit: 51g
Koolhydraten: 14,4g
Vet: 32,1g
Vezels: 3,5g
Suiker: 8,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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