THE ROMAN CLASSIC: CHICKEN WITH BELL PEPPERS AND OLIVES
This classic Roman dish highlights the simplicity and bold flavors of Italian cuisine.
Tender chicken is simmered with vibrant peppers, savory olives, and aromatic herbs in a rich wine and chicken broth sauce.
Perfect for a comforting meal that captures the essence of Rome.
Why You’ll Love This Recipe
- Authentic Roman Flavor: Simple ingredients, beautifully combined.
- Rich and Hearty: A flavorful dish that’s perfect for family meals or gatherings.
- Versatile Pairing: Pairs well with roasted potatoes, rice, or crusty bread to soak up the sauce
Preparation: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4
Ingredients
- 1 whole chicken (about 3.3 lbs), cut into pieces
- 2 bell peppers, sliced into strips
- ⅔ cup pitted black olives
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 cup dry white wine
- ½ cup chicken broth
- 1 sprig rosemary
- 1 sprig 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:
- Heat a drizzle of extra virgin olive oil in a large non-stick skillet over medium-high heat.
- Add the chicken pieces and brown them on all sides. Remove the chicken and set aside.
Cook the Vegetables:
- In the same skillet, add more olive oil if needed.
- Sauté the onion and garlic until translucent, about 2–3 minutes.
- Add the bell peppers and cook for 5–7 minutes, stirring occasionally, until slightly softened.
Add the Wine:
- Pour the white wine into the skillet. Stir to deglaze the pan, scraping up browned bits for added flavor. Let the wine evaporate slightly.
Simmer the Chicken:
- Return the chicken to the skillet. Add the chicken broth, rosemary, thyme, and black olives.
- Stir well, bring to a boil, then reduce the heat to low. Cover and let simmer for 30–40 minutes, until the chicken is cooked through and tender.
Thicken the Sauce:
- If the sauce is too thin, uncover the skillet in the last 10 minutes of cooking to allow excess liquid to evaporate and the sauce to thicken.
Serve:
- Remove the rosemary and thyme sprigs. Adjust seasoning with salt and pepper if necessary.
- Serve hot with roasted potatoes, rice, or crusty bread.
Tips for Success
- High-Quality Chicken: Choose fresh chicken for the best flavor and tenderness.
- Deglaze Thoroughly: Scraping up the browned bits adds depth to the sauce.
- Control Liquid Levels: Adjust the amount of chicken broth to achieve your desired sauce consistency.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 40 g |
| Carbohydrates | 8 g |
| Fat | 25 g |
| Saturated Fat | 6 g |
| Sodium | 500 mg |
This Pollo alla Romana is a beautiful representation of Roman cuisine, combining rustic ingredients into a harmonious and flavorful dish. Pair it with your favorite side and enjoy a taste of Italy at home. Buon appetito!
The Roman Classic: Chicken With Bell Peppers And Olives
Ingredients
- 1 whole chicken about 3.3 lbs, cut into pieces
- 2 bell peppers sliced into strips
- ⅔ cup pitted black olives
- 2 cloves garlic minced
- 1 onion finely chopped
- 1 cup dry white wine
- ½ cup chicken broth
- 1 sprig rosemary
- 1 sprig thyme
- Extra virgin olive oil
- Salt and pepper to taste
Instructions
Prepare the Chicken:
- Wash and pat dry the chicken pieces. Season with salt and pepper.
Brown the Chicken:
- Heat a drizzle of extra virgin olive oil in a large non-stick skillet over medium-high heat.
- Add the chicken pieces and brown them on all sides. Remove the chicken and set aside.
Cook the Vegetables:
- In the same skillet, add more olive oil if needed.
- Sauté the onion and garlic until translucent, about 2–3 minutes.
- Add the bell peppers and cook for 5–7 minutes, stirring occasionally, until slightly softened.
Add the Wine:
- Pour the white wine into the skillet. Stir to deglaze the pan, scraping up browned bits for added flavor. Let the wine evaporate slightly.
Simmer the Chicken:
- Return the chicken to the skillet. Add the chicken broth, rosemary, thyme, and black olives.
- Stir well, bring to a boil, then reduce the heat to low. Cover and let simmer for 30–40 minutes, until the chicken is cooked through and tender.
Thicken the Sauce:
- If the sauce is too thin, uncover the skillet in the last 10 minutes of cooking to allow excess liquid to evaporate and the sauce to thicken.
Serve:
- Remove the rosemary and thyme sprigs. Adjust seasoning with salt and pepper if necessary.
- Serve hot with roasted potatoes, rice, or crusty bread.
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