Chef Vincenzo proposes: Pollo alla romana

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 marinating the chicken with aromatic herbs (mint, marjoram, thyme), salt, pepper, and a drizzle of olive oil; mix and leave to marinate for an hour.

Cut the peppers in half, clean them, and cut them into strips.

Quarter the cherry tomatoes and add them to the bowl with the peppers.

Peel the onion and cut it into thin strips; set aside in a small bowl.

Pour a drizzle of olive oil into a saucepan and brown the marinated chicken pieces starting from the skin side, turning occasionally until well browned on all sides.

Remove the browned chicken from the saucepan and place it on a plate.

Deglaze the bottom of the saucepan with half a glass of dry white wine, stirring to incorporate the sugars.

Add the onion to the saucepan, lower the heat, mix, and cover to cook slowly without burning.

Add the strips of peppers and tomatoes to the saucepan, mix, and season with salt and pepper; cover and let simmer for a few minutes until the peppers soften.

Return the chicken to the saucepan, adding a little water, and cover with a lid; cook for about 45 minutes over medium-low heat until the peppers are soft and the meat detaches from the bone.

Add more aromatic herbs and season with salt and pepper; leave to cook uncovered until the sauce thickens.

Transfer the chicken pieces to a large plate, add the peppers, and pour the sauce over them; decorate with marjoram before serving.

Cooking Techniques

Equipment Needed

Spice Level: