Pollo alla Romana
by
Amy Gulick serves up her Pollo alla Romana recipe, a fantastically simple summer recipe that benefits greatly from the use of quality ingredients. If this is your first time jointing a chicken, take a look at our easy to follow video guide.
Ingredients
Method
1
Slice the peppers lengthwise into 6 to 8 thick wedges and clean well, removing the seeds and stringy white parts. Rinse the wedges and set aside
2
Heat the olive oil in a very large, tall casserole dish with a fitted lid. Add the garlic and cook for 2 minutes, swirling it around to flavour the oil
3
Remove the garlic (optional). Add the chicken pieces to the oil and brown well on all sides. Work in batches if needed then return all the pieces back to the pot
4
Salt and pepper the chicken. Pour in the wine, let it evaporate then add the tomatoes. Cover and cook for another 3–5 minutes, then add the sliced peppers and mix well
5
Cook for 45–50 minutes on medium heat with a wooden spoon wedged under the casserole lid to allow for a slow release of steam. Turn the chicken pieces and stir occasionally
6
Garnish the chicken and peppers with the oregano sprigs. Serve with rustic bread and a drizzle of the cooking juices
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Pollo alla Romana
