Roman Chicken (Pollo Alla Romana)

Overhead view of pollo alla romana with chicken, peppers, tomatoes and capers.

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Roman Chicken (Pollo Alla Romana)

My Roman chicken is a simple and humble dish that's packed with flavour from sweet bell peppers and tangy tomatoes. A memorable one-pot recipe from Italy's capital.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings:

Calories: 577kcal

Author: Lee

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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