Entree: Italy – Lazio / Rome – Pollo alla Romana (Roman-style braised chicken with tomatoes, bell peppers, pancetta, and herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 6 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.36 kg)
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 oz (85 g) pancetta or guanciale, diced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) canned plum tomatoes, crushed with juices
- 1/2 cup (120 ml) chicken stock
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped flat-leaf parsley
- Optional: 1/4 cup (35 g) pitted green olives, halved

Instructions

1. Pat the chicken pieces dry and season both sides with salt and pepper. Heat olive oil in a large heavy skillet or braising pan over medium-high heat. Add the pancetta and cook until it renders fat and begins to brown, about 3 minutes.
2. Brown the chicken in batches, skin-side down first, until deeply golden on all sides, 6–8 minutes per batch. Transfer browned chicken to a plate and set aside.
3. Reduce heat to medium, add the sliced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant.
4. Add the bell peppers and cook until they begin to soften, about 4 minutes. Pour in the white wine to deglaze the pan, scraping up browned bits, and let the wine reduce by half, about 2–3 minutes.
5. Return the chicken and any accumulated juices to the pan. Add the crushed tomatoes, chicken stock, bay leaf, and rosemary. Bring to a gentle simmer, then reduce heat to low and cover.
6. Braise gently until the chicken is cooked through and tender, about 30–40 minutes. If using olives, stir them in during the last 5 minutes of cooking.
7. Taste and adjust seasoning with salt and pepper. Discard the bay leaf and rosemary sprig. Sprinkle with chopped parsley before serving.
8. Serve hot with crusty bread, polenta, or roasted potatoes to soak up the sauce.