Roman Chicken (Pollo Alla Romana)
By Lee Jackson ↣ Published on: September 29, 2026
This wonderful Roman Chicken is packed with sweet and tangy flavour with the juiciest chicken – a one-pot marvel that shines a light on just why simple Italian dishes like this have become some of my most-cooked recipes at home.
Pollo Alla Romana, as the name suggests, means Roman Chicken—a stew hailing from the nation’s capital. It’s a mellow, braised stew that features all the sweetness of tomatoes and peppers with chicken. It’s a truly wonderful marriage of flavour and fragrance. The chicken is enhanced with a few sharp, briny pops of flavour from capers and a light dusting of grassy parsley. So effective, so delicious.
The inspiration for my pollo alla romana recipe comes from a visit to Rome in 2022. Recently, I was looking through photos of the trip and found a picture of this dish, along with another of the menu chalkboard. I was inspired to recreate the magic some four years later!
The great news is that, after a few trials and a fair bit of research, I settled on a recipe that I feel is as good as my memory of the original. It’s sweet, savoury and simple—the perfect combination. The addition of capers, which I remember from Rome, would appear to be modern—but I am all in favour of their inclusion, so they very much stay.
This recipe belongs to my ever-growing Italian Collection and also my Regional Italian Hub, where you'll find more recipes from all over the country.
What is Pollo Alla Romana?
It’s a traditional dish from Rome and the surrounding Lazio region, commonly associated with family cooking and traditional trattorias. It's usually made by braising chicken with tomatoes, bell peppers, garlic, olive oil and sometimes white wine. Recipes vary, with some modern versions adding ingredients such as capers or herbs. It's commonly enjoyed in summer when peppers are in season.
Why My Recipe?
- I keep things simple - there are no extraneous ingredients. I keep it easy and accessible, because that's how Italians cook and there's no need for the kitchen sink!
- It's a one-pot dish - I love having everything happen in one pot, less fuss and washing up - I'll even serve it from the pot at the table.
- It's based on an actual trattoria recipe in Rome - I actually ate this in Rome (with the capers too!). It triggered fond memories for me, and may just make new ones for you.
Ingredients You'll Need
Ingredients are kept to a minimum and it shows why authentic Italian food is superior. By keeping things simple, the flavours are clean and each ingredient gets to sing.
- Chicken - You can use any cut of chicken you like. For this recipe I use thighs with the bone-in and skin on. I'll also make it using a whole chicken that I'll cut into jointed pieces. You can also use breast, but should knock off around 10 minutes of cooking time to avoid it potentially drying out.
- Peppers - Use red or yellow for their sweetness or like me a mix of both.
- Tomatoes - Add sweetness and tanginess. Use truss or Roma tomatoes.
- Dry white wine - adds depth to the sauce. You can use chicken stock or just water if you like.
- Oregano & Parsley - Not always added, but I like the floral note they brings. I'll sometimes use marjoram or basil too.
- Garlic - Adds a lovely depth of flavour to the sauce.
- Capers - Not strictly speaking traditional, but the version I ate in Rome used them and I think the dish benefits greatly from their appearance.
Step by Step
Making this dish is not a difficult task. Here's how...
- Step 1 - Season the chicken then sauté in a pan until browned for around 9 minutes, before removing from the pan.
- Step 2 - In the same pan, sauté the peppers until soft (around 8 mins).
- Step 3 - Add the garlic, oregano and season a little with salt & pepper. Fry for another minute or so.
- Step 4 - Add the wine and sizzle to burn off the wine then add the tomatoes. Scrape off any caught pieces from the base of the pan.
- Step 5 - Cover and simmer for around 30 minutes.
- Step 6 - Remove the lid and simmer the sauce to reduce if needed.
Scatter over the capers and parsley and serve.
Serving & Storage Suggestions
- Serving: I like to serve mine as I ate it in Rome with some homestyle potatoes cooked with rosemary, garlic, white wine and lots of extra virgin olive oil. It's also great with a few slices of crusty Italian bread to soak up all the delicious sauce and juices. One last addition is a simple green salad. It's not screaming out for a lot of side dishes, the stew in itself is a complete meal if you want it to be.
- Fridge & Freezer: The pollo alla romana will keep in the fridge for 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge and reheat until piping hot.
Ready to get cooking?
This really is one of those dishes that just comes together with little effort. When the peppers are in season and at their best, it's a triumph of flavour. Soft, juicy, tangy and comforting. It's amazing how much flavour can be extracted from so few ingredients. If you're a lover of Italian food, you should most certainly experience this regional speciality. Buon appetito!
More Regional Italian recipes
If you liked this dish, I'm sure you'll love more of my favourite regional Italian recipes.
- Gramigna Pasta with Sausage (Emilia Romagna)
- Pallotte Cacio e Uova (Abruzzo)
- Mushroom Arancini (Sicily)
- Bagna Cauda (Piemonte)
- Panzerotti (Campania)
FAQ
Have a question? Let me know in the comments.
Is pollo alla romana an authentic Italian dish?
Yes, pollo alla romana is a traditional dish from Rome and the surrounding Lazio region. It’s a simple braise of chicken, peppers and tomatoes, commonly associated with Roman home cooking and traditional trattorias.
Are capers traditional in pollo alla romana?
Not usually, but recipes vary. The version I ate in Rome included capers, and I love the sharp, briny contrast they bring to the sweet peppers and tomatoes, so they stay in my recipe.
Which cut of chicken is best for pollo alla romana?
I prefer bone-in, skin-on chicken thighs because they remain juicy during cooking and add flavour to the sauce. A jointed whole chicken also works well. You can use chicken breast, but reduce the cooking time by around 10 minutes so it doesn’t dry out.
Which peppers should I use?
Red and yellow peppers are best for their natural sweetness. I like to use a mixture of both, but either colour will work perfectly well on its own.
What should I serve with pollo alla romana?
I serve it with homestyle potatoes, just as I ate it in Rome. Crusty Italian bread is also perfect for soaking up the sauce, while a simple green salad is all you need on the side.
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Ingredients
- 2 tbsp extra-virgin olive oil
- 800 g chicken thighs (bone in, skin on)
- 3 large red and/or yellow peppers (sliced)
- 2 garlic cloves (chopped)
- ½ cup dry white wine
- 4 tomatoes (around 500g, chopped)
- 1½ tsp sea salt
- ½ tsp freshly ground black pepper
- 1 tbsp fresh oregano (chopped)
- 1 tbsp capers (rinsed, if salted)
- 2 tbsp flat leaf parsley (chopped)
Instructions
- Season the chicken lightly with around ½ tsp salt.
- Heat the oil in a large saute pan over a medium heat until hot. Add the chicken thighs, skin-side down and cook for 6 minutes to lightly brown the skin. Turn and cook for another 3 minutes, then remove.
- Add the peppers to the pan and fry gently for around 8 minutes until just beginning to soften.
- Add the garlic, oregano, salt and pepper and fry for 1 minute until the raw garlic aroma softens.
- Pour in the wine and reduce for 2–3 minutes, scrape the bottom of the pan to remove anything that caught.
- Add the tomatoes and return the chicken to the pan, then cover and simmer gently for 25–30 minutes.
- Uncover the pan and reduce the sauce for 5 minutes or so if needed. You should have a thin but not watery sauce at the end.
- Check the seasoning and add a little more salt or pepper to your taste.
- Serve scattered with the chopped parsley and capers.
Notes
- Chicken: I use bone-in, skin-on thighs, but a jointed whole chicken works equally well. If using chicken breast, reduce the cooking time by around 10 minutes to prevent it from drying out.
- Peppers: Red and yellow peppers offer the best sweetness. Use either colour or a mixture of both.
- Wine: Choose a dry white wine. You can replace it with chicken stock or water if preferred.
- Herbs: Oregano and parsley are my favourites, but marjoram or basil also work well.
- Capers: These aren’t strictly traditional, but the version I ate in Rome included them. They add a welcome sharp, briny contrast to the sweet sauce.
- Sauce: If the sauce is still a little thin after cooking, remove the lid and let it simmer until reduced to your liking.
- Serving: Serve with homestyle potatoes, crusty Italian bread or a simple green salad.
- Storage: Keep in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat until piping hot.
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