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Donal Skehan
Pollo Alla Romana | DonalSkehan.com, A rich and comforting Italian-style chicken stew recipe.
  • main-meals

Pollo Alla Romana

February 02

This age-old peasant dish from Rome is low on effort but full on flavour. My recipe uses a whole chicken which is cooked with pancetta, herbs, capers and peppers that are simmered away with stock and tomatoes until they collapse and create a rich, comforting sauce.

  • time 60mins
  • serves Serves 6
  • video
Method
  1. Place a large wide casserole over a medium high heat and add 2 tbsp of olive oil. Fry the pancetta until just sizzling, remove to a plate.
  2. Season the chicken thoroughly and add to the pot and cook until it begins to brown (if you don’t have a wide pan do this in two batches in order to get the colour).
  3. Add in the garlic, peppers, thyme and fry for a further 2 minutes. Pour in the white wine and allow to simmer for 1-2 minutes. Add the tomatoes, chicken stock, reserved lardons, capers and oregano. Stir through and bring to the boil.
  4. Reduce the heat slightly, partially cover and simmer for 40 minutes or until the chicken is completely cooked through. Garnish with chopped parsley.

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Ingredients

1 chicken, jointed in 8 pieces

2 tbsp olive oil

3.5oz pancetta, chopped

1 tsp thyme leaves

4 small green peppers, cut in squares

1 garlic clove, finely sliced

1/3 cup dry white wine

1 x 14oz tin plum tomatoes

1 cup chicken stock

1 tbsp capers

Handful roughly chopped oregano and flat leaf parsley

Salt and freshly ground pepper

1.5kg chicken, jointed in 8 pieces

2 tbsp olive oil

100g pancetta, chopped

1 tsp thyme leaves

4 small green peppers, cut in squares

1 garlic clove, finely sliced

75ml dry white wine

1 x 400g tin plum tomatoes

250ml chicken stock

1 tbsp capers

Handful roughly chopped oregano and flat leaf parsley

Salt and freshly ground pepper

You'll Need

Large wide casserole pot

4.3
(10)
photo
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