Pollo alla Romana: A Rustic Italian Delight

Capturing the Heart of Rome in Every Bite – Roman Chicken

Italians absolutely adore good, simple food, and they sum it up perfectly with "La cucina semplice è la migliore" – meaning "Simple cooking is the best." For them, the secret lies in the ingredients, as they believe that using fresh, high-quality components is the key to crafting delicious dishes. So do we!

With that in mind, we're diving into a classic dish that's sure to transport your taste buds to the streets of Rome – Pollo alla Romana. This rustic and flavorful chicken dish is a celebration of simple yet robust ingredients, making it a perfect addition to your culinary repertoire.
 
 

History and Fun Facts:

Before we embark on this delicious journey, let's take a moment to appreciate the history of Pollo alla Romana. Hailing from the eternal city of Rome, this dish embodies the essence of traditional Roman cooking. It's a testament to the simplicity and excellence of Italian gastronomy, with roots tracing back to the city's vibrant culinary heritage.
 
Fun fact: Romans are known for their love of bold flavors, and Pollo alla Romana is no exception. It's a dish that brings together the rich, savory goodness of chicken with the tangy burst of San Marzano tomatoes coupled with flavorful sweet peppers, creating a symphony of taste that'll leave you craving more.
 
 

Recipe: Pollo alla Romano (Roman Chicken)

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Serves: 4 hungry souls

Ingredients:

  • 4 skin-on, bone-in chicken thighs
  • 1 can (28 oz) San Marzano tomatoes, crushed
  • 4 ounces pancetta, diced
  • 1 onion, finely chopped
  • 1 orange bell pepper, thinly sliced strips
  • 1 yellow bell pepper, thinly sliced strips
  • 3 cloves garlic, minced
  • 1 tablespoon fresh oregano, minced
  • ½ cup dry white wine
  • Fresh basil leaves for garnish
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C). Season the chicken thighs generously with salt and pepper.

  2. In a large ovenproof skillet, sear the chicken thighs, skin side down, until golden brown. Flip and sear the other side. Remove the chicken and set it aside.

  3. In the same skillet, add diced pancetta and cook until it begins to crisp. Remove excess oil, leaving behind about a tablespoon. Add chopped onions, sautéing until translucent. Add minced garlic and sauté until fragrant.

  4. Add white wine, deglaze the pan, and let it simmer for a couple of minutes.

  5. Add sliced orange and yellow bell peppers to the skillet. Sauté until they start to soften.

  6. Pour in the crushed San Marzano tomatoes and stir. Add the fresh oregano, stir, then simmer for a couple of minutes, allowing the flavors to meld.

  7. Nestle the seared chicken thighs and their juices back into the skillet, spooning some of the tomato mixture over them. Transfer the skillet to the preheated oven and bake for about 30-35 minutes or until the chicken is cooked through and tender. Adjust seasoning as necessary.

  8. Garnish with fresh basil leaves for a burst of freshness and serve your Pollo alla Romana over a bed of your favorite pasta or with crusty bread.

  9. Pair your meal with a glass of your favorite Italian wine – a Chianti or Sangiovese would be an excellent choice. The bold red wine complements the hearty flavors of the dish, enhancing your dining experience.

     

Experience the charm of Rome in your own kitchen with Pollo alla Romana – a delightful taste of Italian comfort food. Roll up your sleeves, set the mood with your favorite Italian tunes, and let the inviting aroma of this classic dish fill your home. It's all about celebrating simplicity and letting the natural flavors shine. As the Italians wisely say, 'Il segreto è negli ingredienti' – the secret is in the ingredients. Buon Appetito! 🇮🇹🍽️🍝

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.
 

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Location: Northampton, PA, USA

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