Recipe Pollo alla romana (Roman chicken) : Hearty Dishes and Tasty

Recipe Pollo alla romana (Roman chicken) : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Pollo alla romana (Roman chicken) has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 4 serving, Capable cooks level.

Serve this traditional rustic dish with crusty bread to mop up all the juices.


  • 1.6kg whole chicken, cut into 8 pieces
  • 150g pancetta, coarsely chopped
  • 1 large red onion, cut into wedges
  • 2 garlic cloves, thinly sliced
  • 125ml (1/2 cup) white wine
  • 500ml (2 cups) passata
  • 6 large fresh marjoram or oregano sprigs
  • 1 tablespoon olive oil
  • 1 red capsicum, thickly sliced
  • 1 yellow capsicum, thickly sliced


  • Step 1
    Heat a flameproof casserole dish over medium-high heat. Cook the chicken, skin-side down, in 2 batches, for 5 minutes or until golden. Turn and cook for 3 minutes. Transfer to a plate.
  • Step 2
    Stir in the pancetta, onion and garlic for 3 minutes or until pancetta is crisp. Add wine. Cook for 1 minute or until liquid reduces slightly. Add chicken, passata and marjoram. Season with pepper. Reduce heat to medium-low. Cover. Cook for 20 minutes. Turn chicken. Cook, covered, for 15 minutes. Uncover and cook for 15 minutes or until chicken is very tender.
  • Step 3
    Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Stir in combined capsicum for 5 minutes or until softened slightly.
  • Step 4
    Stir the capsicum mixture into the chicken mixture. Cook for 10 minutes or until heated through.

Pollo alla romana (Roman chicken)

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