Roman Style Chicken (Pollo alla Romana)

 

This Roman Style Chicken (Pollo alla Romana) stays true to the rustic Italian classic. The dish features succulent chicken pieces braised in a vibrant sauce of sweet bell peppers, tangy tomatoes, and aromatic herbs. This hearty, comforting meal celebrates the traditional flavors of Roman cuisine, where simple ingredients come together to create something truly spectacular. The sauce develops a rich depth and complexity through slow simmering, allowing the chicken to become fork-tender while absorbing all the wonderful Mediterranean flavors. Perfect for family dinners, this dish brings a taste of Rome to your table.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: Serves 4-6 people

Ingredients

• 2 tablespoons olive oil
• 4 bone-in, skin-on chicken thighs
• 4 chicken drumsticks (or additional thighs)
• Salt and freshly ground black pepper
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons fresh lemon juice
• 1 can (14.5 oz) diced tomatoes, undrained
• 3/4 cup chicken broth
• 2 tablespoons capers, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup fresh basil leaves, torn (plus more for garnish)
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1/4 cup pitted Kalamata or green olives (optional)
• Zest of half a lemon

Instructions

1. Pat the chicken pieces dry with paper towels. 
2. Season generously on all sides with salt and pepper.
3. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. 
4. Add the chicken, skin-side down, and cook until golden brown, about 5-6 minutes. 
5. Turn and brown the other side for 3-4 minutes. Work in batches if necessary to avoid overcrowding. 
6. Transfer chicken to a plate.
7. In the same pan, add bell peppers and onions. 
8. Cook, stirring occasionally, until softened, about 5-6 minutes. 
9. Add garlic and cook for another 30 seconds until fragrant.
10. Add tomato paste and stir to coat the vegetables, cooking for 1 minute to remove the raw flavor. 
11. Pour in the lemon juice and scrape up any browned bits from the bottom of the pan.
12. Add the diced tomatoes with their juice, chicken broth, capers, dried oregano, thyme, and rosemary, stir to combine.
13. Return the chicken pieces to the pan, skin side up, nestling them into the sauce. The liquid should come about halfway up the sides of the chicken.
14. Bring to a simmer, then reduce heat to low. 
15. Cover and cook for about 30-35 minutes, until chicken is tender and cooked through (internal temperature of 165°F/74°C).
16. Remove the lid and continue to simmer for another 5-10 minutes to allow the sauce to thicken slightly. 
17. Stir in the torn basil leaves, parsley, olives (if using), and lemon zest.
18. Allow the dish to rest for 5 minutes before serving.

Serving Suggestions

• Serve with crusty Italian bread to soak up the delicious sauce
• Pair with creamy polenta or risotto for a hearty meal
• Serve over pasta such as pappardelle or fettuccine
• Accompany with a simple green salad dressed with olive oil and lemon

Tips

• This dish tastes even better the next day as the flavors continue to develop
• Store leftover chicken in an airtight container in the refrigerator for up to 3 days
• Reheat gently on the stovetop over medium-low heat or in the microwave
• The dish can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating

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