Roman-Style Chicken: A Flavorful Journey to Italy

Roman-Style Chicken, or “Pollo alla Romana,” is a classic Italian dish that captures the essence of Roman cuisine with its rich flavors and simple preparation. This dish is characterized by tender chicken pieces simmered in a savory sauce made from tomatoes, bell peppers, and aromatic herbs. It’s a comforting meal that transports you straight to the heart of Italy, making it a favorite among home cooks and food enthusiasts alike. In this article, we’ll explore the history of Roman-Style Chicken, its key ingredients, and how to prepare this delightful dish at home.

A Brief History of Roman-Style Chicken

Roman-Style Chicken has its roots in the traditional cooking of Rome, where rustic and hearty dishes are celebrated. Italian cuisine is known for its emphasis on fresh, high-quality ingredients, and Roman-Style Chicken is no exception. The dish reflects the culinary practices of the region, where simple ingredients are transformed into flavorful meals through slow cooking and the use of aromatic herbs.

While the exact origins of Pollo alla Romana are difficult to pinpoint, it is believed to have been a staple in Roman households for generations. The dish showcases the use of local produce, such as tomatoes and bell peppers, which thrive in the Mediterranean climate. Over the years, Roman-Style Chicken has gained popularity beyond Italy, becoming a beloved dish in Italian restaurants and homes around the world.

Key Ingredients and Flavor Profile

• Chicken: Bone-in, skin-on chicken pieces, such as thighs and drumsticks, are commonly used. The skin adds flavor and helps keep the meat moist during cooking.
• Tomatoes: Canned whole tomatoes or fresh tomatoes are used to create a flavorful sauce. The acidity of the tomatoes balances the richness of the chicken.
• Bell Peppers: Sweet bell peppers, typically red or yellow, add sweetness and color to the dish.
• Onions and Garlic: Sautéed onions and garlic provide a fragrant base for the sauce, enhancing the overall flavor.
• Herbs: Fresh herbs, such as basil and oregano, are essential for adding depth and aroma to the dish.
• Olive Oil: High-quality extra virgin olive oil is used for sautéing and adds a rich flavor to the sauce.
• White Wine: A splash of white wine enhances the sauce and adds complexity to the dish.

Flavor Profile

Roman-Style Chicken is known for its robust and savory flavor profile. The combination of tender chicken, sweet bell peppers, and tangy tomatoes creates a harmonious balance of tastes. The herbs and garlic add aromatic notes, while the white wine contributes a subtle acidity that brightens the dish. The result is a comforting and satisfying meal that is perfect for family dinners or special occasions.

How to Make Roman-Style Chicken

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (28 ounces) whole tomatoes (or 4-5 fresh tomatoes, diced)
• 1/2 cup dry white wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons extra virgin olive oil
• Fresh basil for garnish (optional)

Instructions

1. Prepare the Chicken: Season the chicken pieces generously with salt and pepper on both sides.
2. Sauté the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, skin side down, and sear until golden brown, about 5-7 minutes. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the sliced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Add the Peppers: Stir in the sliced bell peppers and cook for about 5 minutes, until they begin to soften.
5. Create the Sauce: Pour in the white wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Add the canned tomatoes (with their juices), oregano, and basil. Stir to combine.
6. Return the Chicken: Nestle the seared chicken pieces back into the skillet, skin side up. Bring the mixture to a simmer and then reduce the heat to low. Cover the skillet and let it cook for about 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (75°C).
7. Final Touches: Once the chicken is cooked, taste the sauce and adjust the seasoning with salt and pepper as needed. If the sauce is too thick, you can add a splash of water or chicken broth to reach your desired consistency.
8. Serve: Garnish with fresh basil if desired and serve the Roman-Style Chicken hot. This dish pairs beautifully with crusty bread, polenta, or a side of pasta to soak up the delicious sauce.

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