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Roman-Style Chicken - {Pollo Alla Romana}


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  • 1/4 cup extra-virgin olive oil
  • 2 ounces pancetta finely chopped
  • 2 garlic cloves finely chopped
  • 1 chicken - (3 1/2 to 4 lbs) cut 8 pieces
  • 1/2 cup Frascati or other dry white wine
  • 1 can San Marzano tomatoes - (16 oz) and their juices
  • 2 green bell peppers seeded, and cut into strips
  • 2 red bell peppers seeded, and cut into strips
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 1


Step 1

In a 12- to 14-inch saute pan, heat the olive oil over medium-high heat. Add the pancetta and cook slowly to render out much of the fat.

Remove all but 4 tablespoons of the fat-oil mixture from the pan and add the garlic and chicken, cooking until chicken begins to change color and garlic browns. Add the wine and cook 5 minutes.

Add the tomatoes and peppers, season with salt and pepper to taste and simmer, uncovered, 45 minutes, until the chicken is cooked through.

This recipe yields ?? servings.

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