Pollo all Romana
A flavorful chicken dish with classic Roman ingredients.
This is a one-pot meal which can be done easily on top of the stove. For variation, we have taken this recipe outdoors and prepared it on top of the grill. The video link below will show you how to do this.
- 8 chicken thighs, bone-in with skin
- kosher salt
- 1/4 cup extra virgin olive oil
- freshly ground black pepper
- 1 yellow bell pepper
- 1 red bell pepper
- 4 ounces prosciutto sliced in 1/4-inch strips
- crushed red pepper flakes to taste
- 2 cloves garlic, finely chopped
- 1 (15-ounce) can diced tomatoes
- 1 teaspoon fresh oregano leaves
- 1 tablespoon fresh thyme leaves
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/2 cup chopped fresh flat-leaf parsley leaves (chopped just before serving)
Season both sides of chicken thighs with kosher salt and freshly ground black pepper. In a Dutch Oven, heat olive oil over medium heat. When the oil is hot, place four of the thighs, skin-side down, into oil. Once browned, about four minutes, turn them and sautee the other side until slightly browned. Remove thighs to a separate platter and continue browning the remaining chicken pieces in the same manner.
Maintaining the remaining oil and rendered fat at medium heat, add the peppers and lightly season with salt and pepper. Next, add the strips of prosciutto and crushed red pepper flakes to taste. Allow these to cook until the prosciutto nicely crisps and the peppers become tender and slightly browned, about 5 minutes. Add the minced garlic, stir allowing to blend with the pepper/prosciutto mixture for about 1 minute.
Stirring, add in the tomatoes and herbs. Return the chicken and any juices back into the pot. Pour the wine and stock over the chicken pieces. Bring the liquid to a boil. Reduce the heat to a simmer, cover and allow to finish cooking, about 30 minutes.
Just before serving, stir in the capers and freshly chopped parsley.