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Pollo alla Romana

Serves 4 to 6 Entree chicken, Poultry

Pollo alla Romana

In the bustling kitchens of Rome, Pollo alla Romana finds its roots. This home-cooked treasure graces the table without ceremony, embodying the spirit of Roman cooking — generous splashes of olive oil, a pinch of salt measured by intuition, and a focus on simple, robust flavors. It's a dish that fits into the rhythm of everyday life, reflecting the unpretentious yet deeply satisfying nature of family meals.

Expect a symphony of tender chicken, softened bell peppers, and ripe tomatoes melding together, their juices enriched by a splash of dry white wine. The result is a comforting harmony of flavors, the olive oil binding them with a lush, silky finish. Serve it with crusty bread to mop up every last bit of the savory sauce.

Ingredients

  • 1.2 kgchicken pieces
  • 600 gbell peppers — sliced
  • 400 gripe tomatoes — crushed
  • 120 mldry white wine
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 1.2 kg chicken pieces dry with paper towels to ensure a good sear. Season them generously with fine sea salt on all sides. In a large, heavy-bottomed skillet or Dutch oven, heat 4 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering, place the chicken pieces skin-side down in the pan without overcrowding. Brown the chicken until the skin is golden and crisp, about 5-7 minutes per side, then remove them from the pan and set aside.
  2. In the same pan, add the soffritto, which consists of finely chopped onions, carrots, and celery, and reduce the heat to medium. Stir occasionally, allowing the vegetables to soften and become fragrant, about 5 minutes. Pour in 120 ml of dry white wine to deglaze the pan, scraping up any brown bits from the bottom. Let the wine simmer until it reduces slightly, intensifying the flavors.
  3. Add 400 g of ripe tomatoes, roughly chopped, to the pan. Stir them into the soffritto and wine mixture, allowing their juices to meld with the other ingredients. Return the browned chicken pieces to the pan, nestling them into the tomato mixture. Cover the pan with a lid and let the chicken braise gently over low heat until tender, about 30-40 minutes, stirring occasionally.
  4. While the chicken is braising, prepare the 600 g of bell peppers by slicing them into strips. After the chicken has cooked, uncover the pan and add the bell peppers. Stir them into the sauce, ensuring they are well coated. Continue to cook uncovered, allowing the sauce to reduce and thicken slightly. Taste the sauce and adjust with more salt and black pepper as needed.
  5. Once the chicken is tender and the sauce has reached a rich, slightly thickened consistency, remove the pan from the heat. Finish the dish with freshly chopped herbs such as parsley or basil, if desired, to add a burst of freshness. Serve the Pollo alla Romana with crusty bread or creamy polenta to soak up the flavorful sauce.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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