Italian Recipe Collection

main course meat

Roman-Style Chicken (Pollo alla Romana)

Ingredients

Instructions

  1. Rinse the chicken under cold running water, place it in a large bowl with water and a few tablespoons of vinegar, and allow it to soak for 20 minutes.
  2. Drain the chicken, rinse thoroughly, and pat dry with paper towels. Heat three tablespoons of olive oil in a large non-stick skillet, arrange the chicken pieces, and brown over medium heat for about 10 minutes, turning the meat halfway through.
  3. Deglaze with a splash of white wine and continue cooking over low heat for about 10 minutes.
  4. Season with salt, remove the chicken from the skillet, and set it aside.
  5. In the same pan, cook the thinly sliced onion until soft and translucent.
  6. Add the tomatoes, washed and diced.
  7. Add the bell peppers (washed, cored, seeded, and cut into thin strips) and season with salt. Pour in 1 glass of water and simmer for about 10 minutes.
  8. Return the reserved chicken to the pan.
  9. Adjust the seasoning with salt if needed and let it cook for about 20 minutes, taking care to add a little more water if the pan juices reduce too quickly.
  10. Once cooked, remove the skillet from the heat.
  11. Transfer the Roman-style chicken to a serving dish, garnish with freshly ground black pepper and a few fresh sage leaves, and serve piping hot.