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

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 10 min
Porcje: 4
Trudność: Średni
Na porcję: 577 kcal

Bezglutenowy

Informacja o alergenach: może zawierać siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

4 szt.chicken thigh, bone-in, skin-on
2 łyżkaolive oil
60 gpancetta, diced
1 szt.yellow onion, chopped
2 ząbekgarlic, minced
1 szt.red bell pepper, sliced
1 szt.yellow bell pepper, sliced
0,5 szklankadry white wine
400 gcrushed tomato, canned
1 łyżeczkafresh rosemary, chopped
0,75 łyżeczkasalt
0,25 łyżeczkablack pepper, freshly ground

garnish

2 łyżkafresh parsley, chopped

Sprzęt

slotted spoon · large pot · dutch oven · wooden spoon

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

30%Ocena

Kalorie: 577kcal
Białko: 51g
Węglowodany: 14,4g
Tłuszcz: 32,1g
Błonnik: 3,5g
Cukry: 8,3g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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