Saturday, July 20 2024

“Pollo alla Romana with peppers and olives” is a classic Italian dish that captures the essence of Roman cuisine.

Known for its simplicity and robust flavors, this recipe calls for tender pieces of chicken simmered with vibrant peppers, flavorful olives and herbs.


The combination of wine and chicken stock creates a flavorful sauce that perfectly complements the succulent chicken and vegetables.

 

 

SERVINGS:4

INGREDIENTS:

  • 1 whole chicken (about 3.3 lbs), cut into pieces
  • 2 bell peppers (1 red and 1 yellow), sliced into strips
  • 2/3 cup pitted black olives
  • 2 cloves of garlic, minced
  • 1 onion, finely chopped
  • 1 cup dry white wine
  • 1/2 cup chicken broth
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • Extra virgin olive oil
  • Salt and pepper to taste

 

METHOD:

  • Prepare the chicken: Wash and pat dry the chicken pieces. Season with salt and pepper.
  • Brown the chicken: In a large non-stick skillet, heat a drizzle of extra virgin olive oil. Add the chicken pieces and brown them over medium-high heat until they are well browned on all sides. Remove the chicken from the skillet and set aside.
  • Cook the vegetables: In the same skillet, add another drizzle of olive oil if necessary and sauté the onion and garlic until translucent. Add the bell peppers and cook for about 5-7 minutes, stirring occasionally, until they are slightly softened.
  • Add the wine: Pour the white wine into the skillet and let it evaporate, stirring to scrape up any browned bits from the bottom of the skillet.
  • Add the broth and chicken: Return the chicken pieces to the skillet, add the chicken broth, rosemary, thyme, and black olives. Stir well to combine all the ingredients. Bring to a boil, then reduce the heat, cover, and let simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
  • Finish cooking: If necessary, uncover the skillet in the last 10 minutes of cooking to allow any excess liquid to evaporate and to thicken the sauce.
  • Serve: Remove the sprigs of rosemary and thyme. Adjust the seasoning with salt and pepper if needed. Serve the chicken hot, accompanied by roasted potatoes or rice.
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