Chicken Roman Style Pollo alla Romana

Chef's notes

This dish is traditionally made with whole chicken pieces. Each is browned in olive oil and simmered in tomatoes and roasted peppers.

The advantage of using a whole chicken is flavor. Think of it like making a stock with lots of bones, parts and fat. I prefer the convenience of using the sections I like best, thighs and chicken breasts cut in hunks. I also remove skin and most visible fat, replacing rendered fat with flavored olive oil.

Garlic and olive oil are almost universal in so many Italian dishes. I frequently start by making a pot of Pete’s Garlic and Oil; garlic pan roasted in olive oil with sage, rosemary, salt and red pepper flakes. Garlic becomes mild and sweet like oven roasted while olive oil is garlic and herb infused. It makes a great flavor base for many dishes.

Chicken is simply browned in the infused oil from Pete’s garlic olive oil then simmered in tomato, roasted bell peppers and remaining contents of Pete’s Garlic and Oil until tender. Serve with lots of artisan bread for dipping.

No items found.

Ingredients

Pot of Pete’s garlic oil
5 large garlic cloves
¾ cup Olive Oil
1 teaspoon Tuscany seasoning*
Pinch red pepper flakes
3 roasted red bell peppers peeled, seeds removed. Retain all their juices.
1 28 oz. can imported whole Italian plum or roasted tomatoes
6-8 chicken thighs skinned and two small breasts cut into chunks.
Salt and pepper to taste

* You can replace Tuscany Seasoning with ½ teaspoon each dried sage and rosemary and ¼ teaspoon kosher salt

Instructions

Earlier in the day cut rough tips from garlic cloves and slice each in half lengthwise. Do not remove skin.
Place garlic cloves, olive oil, Tuscany seasoning and red pepper flakes in a stainless-steel butter melting pot. Place over a medium high burner. When oil begins to simmer reduce heat low enough to continue a gentile simmer. Pete’s garlic pol is ready when garlic tans and becomes very tender. Remove skins from the pot.
Char peppers on all sides either in the oven or grill. Core, peel, and remove seeds. Save all juices. Cut peppers into strips lengthwise and place in a bowl with their reserved juice.
Brown chicken all around with the oil from Pete’s garlic oil in a pot large enough to hold all ingredients.
Add tomatoes (If using whole tomatoes, squish them by hand), to the pot along with the juices from the peppers and the remaining contents of the olive oil pot (oil and garlic). Simmer stovetop for about 30 minutes until chicken is tender. Add pepper strips. When peppers are warmed and tender but not overly soft dish is ready. Adjust for seasoning and serve.

No items found.

Chicken Roman Style Pollo alla Romana