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.
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
- Season the chicken thighs with salt and pepper.
- 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.
- In the same skillet, add the chopped onion and cook until softened. Add the minced garlic and cook for another minute.
- Pour in the white wine and let it simmer for a few minutes to reduce.
- Add the crushed tomatoes, chicken broth, oregano, and basil to the skillet. Season with salt and pepper. Stir to combine.
- 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.
- 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