Photo: Pollo alla Romana (Roman-Style Chicken) Recipe
Ingredients
- 1/4 cup extra virgin olive oil
- 2 ounces pancetta, finely chopped
- 2 cloves garlic, finely chopped
- 1 (3 1/2 to 4 pound) chicken, cut into 8 pieces
- 1/2 cup Frascati or other dry white wine
- 1 (16-ounce) can San Marzano tomatoes and their juices
- 2 green bell peppers, seeded and cut into strips
- 2 red bell peppers, seeded and cut into strips
- Salt and pepper
Directions
In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat. Add the pancetta and cook slowly to render out much of the fat. Remove all but 4 tablespoons of the fat-oil mixture from the pan and add the garlic and chicken, cooking until chicken begins to change color and garlic browns. Add the wine and cook 5 minutes. Add the tomatoes and peppers, season with salt and pepper to taste and simmer, uncovered, 45 minutes, until the chicken is cooked through.
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By maitagm
Watertown, NY
on March 26, 2012
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Not sure if I executed this correctly, but I followed the recipe exactly. I think 4 peppers was too many, and it tasted very bland when finished - even with generous salt and pepper. I may add a little crushed red pepper and perhaps reduce the sauce more. Also, needs some herbs...perhaps basil or oregano. Some more garlic may help, too. I prefer my food a bit more spicy, and this was not...I suggest experimenting a bit with this recipe. I wish their were a video of Mario making this dish so I could see where I may have went a stray.
By locowoods_12406797
neuvo vallarta, 43
on March 08, 2012
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This was good, and easy to make. I used poblano peppers instead of red and green, and diced tomatoes instead of whole. Once the chicken was cooked, I took it out and reduced the sauce. Served with plain white rice, our guests loved it!
By jbsteele
on January 28, 2012
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Fantastic! I willl definitely use this recipe often.
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