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Pollo alla Romana Recipe | Roman Chicken

Pollo alla Romana (Roman Chicken with Peppers)

A cozy Roman chicken dish simmered with sweet peppers, tomatoes, herbs, and white wine. The chicken turns incredibly tender while soaking up a rich, rustic sauce. It’s simple, comforting, and packed with traditional Italian flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Italian — Roman (Lazio region)
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 –8 chicken thighs bone-in, skin-on ideal; boneless ok
  • 3 tbsp extra-virgin olive oil
  • Salt and black pepper
  • 2 –3 tbsp flour for light dredging
  • 3 –4 oz prosciutto or pancetta chopped
  • 2 bell peppers 1 red, 1 yellow, sliced
  • 1 medium onion thinly sliced
  • 3 –4 garlic cloves minced
  • ½ cup dry white wine Frascati, Pinot Grigio, or Sauvignon Blanc
  • 1 cup crushed tomatoes
  • ½ cup chicken stock
  • 1 –2 tbsp capers
  • 2 tbsp fresh herbs marjoram, thyme, and/or oregano
  • Fresh parsley for finishing

Method
 

Brown the Chicken
  1. Pat chicken dry, season with salt and pepper.
  2. Lightly coat each piece with flour.
  3. Heat olive oil in a heavy skillet over medium-high heat.
  4. Brown chicken 5 minutes per side without moving it.
  5. Remove and set aside.
Build the Pepper-Tomato Base
  1. In the same pan, cook prosciutto or pancetta until lightly crisp.
  2. Add sliced peppers and onions; cook until softened.
  3. Add garlic and cook 30 seconds.
  4. Pour in white wine to deglaze, scraping up the browned bits.
Simmer the Sauce
  1. Add crushed tomatoes, chicken stock, capers, and fresh herbs.
  2. Stir everything together and bring to a gentle simmer.
Braise the Chicken
  1. Return chicken pieces to the pan, nestling them into the sauce.
  2. Cover and simmer on low heat for about 30 minutes, or until chicken is fully tender.
  3. Taste and adjust seasoning.
Serve
  1. Finish with chopped fresh parsley.
  2. Serve with crusty bread, creamy polenta, or your favorite pasta.

Notes

  • Using bone-in, skin-on chicken gives the richest flavor, but breasts or boneless thighs also work with a shorter cooking time.
  • The flavors taste even better the next day, making this perfect for meal prep.
  • Use good wine; you’ll taste it in the final sauce.
  • This dish freezes very well for up to 3 months.
  • Not a spicy recipe, but you can add a pinch of red pepper flakes if you like a little heat.