Pollo alla Romana
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
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Pollo alla Romana in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
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