How to Make Pollo alla Romana - Roman Style Chicken

white wine

🥗Healthier: chicken broth

💰Cheaper: water + vinegar

Chicken broth adds flavor without alcohol.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives provide a different flavor profile.

Start by seasoning 8 chicken thighs with kosher salt and freshly ground black pepper.

Heat olive oil in a large skillet over medium-high heat.

Add the chicken thighs to the skillet, ensuring they are not crowded to avoid steaming; cook for 4 minutes on one side and 3 minutes on the other until browned.

Remove the chicken from the skillet and set aside.

Add 3 ounces of prosciutto to the same skillet and stir for about a minute to crisp it up.

Add 4 minced cloves of garlic to the prosciutto and stir until fragrant.

Chop and add 1 orange bell pepper, 1 yellow bell pepper, and 1 red bell pepper to the skillet; stir and cook for 1-2 minutes.

Pour in 1 cup of dry white wine and reduce for about 3 minutes on medium-high heat.

Add the chopped tomatoes and 1 cup of chicken stock to the skillet; season with a pinch of salt and pepper and stir.

Add oregano and fresh thyme to the mixture and stir again.

Return the chicken thighs to the skillet, placing them skin side up above the liquid.

Cover the skillet with a lid and reduce heat to low; allow to simmer for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: