Time: 1 hour.
Complexity: easily
Servings: 6

Roman-style chickenPollo alla Romana, or as it's known in Italy, originates from the outskirts of Rome. Even the vibrant colors of the peppers in this dish echo the red and yellow of the flag of the "Eternal City." It's traditionally prepared for the feast of Ferragosto (Assumption of the Virgin Mary), the culmination of the harvest season. As befits a summer dish, it features the juiciest and ripest vegetables, ripened by the sun. The spices impart the incomparable aroma of Mediterranean cuisine.

Ingredients:

• 4 chicken breast halves with ribs, skinless
• 2 bone-in, skinless chicken thighs
• 0.5 tsp. salt + 1 tsp. salt
• 0.5 tsp ground black pepper + 1 more tsp.
• 1/4 cup olive oil
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 85 g. prosciutto or dry-cured ham, sliced
• 2 cloves garlic, finely chopped
• 400 g diced tomatoes
• 0.5 cups white wine
• 1 tbsp thyme leaves
• 1 teaspoon oregano leaves
• 0.5 cup chicken broth
• 2 tbsp capers
• 1/4 cup finely chopped parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, chicken thighs, sweet pepper, prosciutto, garlic, tomatoes, white wine, thyme, oregano, capers, parsley

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Preparation:

Step 1
• Season the chicken pieces with 0.5 teaspoon salt and 0.5 teaspoon pepper. Heat olive oil in a large, heavy-bottomed skillet and fry the chicken on both sides until golden brown. Remove the chicken from the skillet.
Step 2
• Add the bell peppers and prosciutto to the same oil and cook over medium heat for about 5 minutes. Once the peppers are toasted and the ham is crispy, add the garlic and cook for another minute. Then add the tomatoes, wine, and herbs. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Add the chicken, add the broth, and bring to a simmer. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
Step 3
• If serving immediately, stir in the capers and parsley. For storage, transfer the chicken and sauce to a container, cool, and refrigerate. The next day, reheat over medium heat, add the capers and parsley, and serve.
  
  
  Serve chicken Romano with a Sangiovese red wine, such as Chianti Caretti or Sant'Orsola, or Toscana Rosso Villa Lucia.

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