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.
O rețetă originală de Forkin
- Durată totală
- 1 oră 10 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 577 kcal
Informații despre alergeni: poate conține sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 4 buc.chicken thigh, bone-in, skin-on
- 2 lingurăolive oil
- 60 gpancetta, diced
- 1 buc.yellow onion, chopped
- 2 cățelgarlic, minced
- 1 buc.red bell pepper, sliced
- 1 buc.yellow bell pepper, sliced
- 0,5 canădry white wine
- 400 gcrushed tomato, canned
- 1 lingurițăfresh rosemary, chopped
- 0,75 lingurițăsalt
- 0,25 lingurițăblack pepper, freshly ground
garnish
- 2 lingurăfresh parsley, chopped
Ustensile
slotted spoon · large pot · dutch oven · wooden spoon
Mod de preparare
Pas cu pas
- 1
Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 7 min.
- 5
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Aproximativ 5 min.
- 6
Stir in the minced garlic and cook for 1 minute until fragrant.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 3 min.
- 9
Stir in the crushed tomatoes and chopped fresh rosemary. Season with any remaining salt and black pepper.
Aproximativ 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.
Aproximativ 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.
Aproximativ 35 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Per porție
Valori nutriționale
- Calorii
- 577kcal
- Proteine
- 51g
- Carbohidrați
- 14,4g
- Grăsimi
- 32,1g
- Fibre
- 3,5g
- Zahăr
- 8,3g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.