Roman Chicken
6 servings
90 minutes
Roman chicken is a refined dish of Italian cuisine rooted in the traditions of ancient Rome. The combination of tender chicken meat, juicy tomatoes, and sweet peppers infused with the aroma of garlic, white wine, and fresh oregano creates a harmony of flavors. The golden-brown chicken is slowly braised, absorbing the richness of Mediterranean notes. This dish is characterized by depth of flavor, richness, and lightness, making it ideal for both family dinners and festive gatherings. It is served hot with crusty bread or a light side dish, revealing the full spectrum of Italian culinary mastery.
1
Prepare all the ingredients.
2
Cut the peppers into eight pieces, removing the seeds, chop the tomatoes coarsely, and slice the garlic thickly.
- Red sweet pepper: 600 g
- Tomatoes: 300 g
- Garlic: 2 cloves
3
Cut the chicken into pieces.
4
Pour oil into a large ovenproof pot. Add garlic and cook for 2 minutes, stirring constantly. Then remove the garlic from the pot.
- Olive oil: 30 ml
- Garlic: 2 cloves
5
Fry the chicken until golden brown on all sides. If the pot is not large enough, fry it in parts. Season the chicken with salt and pepper.
- Poussin (young chicken): 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
Add wine and simmer it slightly.
- Dry white wine: 65 ml
7
Add tomatoes to the pot, cover with a lid, and cook for 5 minutes.
- Tomatoes: 300 g
8
Add sweet pepper and simmer for about 1 hour over medium heat, stirring occasionally. Slightly open the lid of the pot.
- Red sweet pepper: 600 g
9
Sprinkle the finished dish with chopped oregano.
- Fresh oregano leaves: 3 tablespoons
10
Serve the Roman chicken hot.
