Pollo alla Romana (Roman-Style Chicken)

Roman-Style Chicken, or Pollo alla Romana, is a classic dish from the Lazio region of Italy. This flavorful and comforting dish features tender chicken simmered in a rich tomato sauce with aromatic herbs and savory pancetta.

Pollo alla Romana (Roman-Style Chicken)

Ingredients

  • 4 chicken thighs
  • 4 slices of pancetta
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Season the chicken thighs with salt and pepper.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and pancetta slices. Cook until the chicken is browned on both sides and the pancetta is crispy. Remove from the skillet and set aside.
  3. In the same skillet, add the chopped onion and cook until softened. Add the minced garlic and cook for another minute.
  4. Pour in the white wine and let it simmer for a few minutes to reduce.
  5. Add the crushed tomatoes, chicken broth, oregano, and basil to the skillet. Season with salt and pepper. Stir to combine.
  6. Return the chicken thighs and pancetta to the skillet, nestling them into the sauce. Cover and simmer for 45 minutes, or until the chicken is cooked through and tender.
  7. Serve the Roman-Style Chicken hot, garnished with fresh herbs if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Large skillet Cooking spoon Cutting board Knife

Tools

Cooking thermometer Can opener

Serving suggestions

Serve the Roman-Style Chicken with crusty bread or over a bed of al dente pasta.

Tips & tricks

For a richer flavor, you can add a splash of heavy cream to the sauce just before serving.

Cost

$15