Pollo alla Romana (roman-style chicken)
Pollo alla Romana is a classic Roman chicken dish simmered with bell peppers, tomatoes, white wine, and fragrant herbs. This rustic Italian recipe is simple yet full of rich, comforting flavors, perfect for an easy weeknight dinner or a hearty Sunday meal.
This recipe is as authentic as it gets. I live in Rome, my husband is Roman, and this is the way my mother-in-law has always made Pollo alla Romana con Peperoni! Simple, rustic, and full of flavor.
It’s one of those traditional dishes that doesn’t need fancy ingredients or complicated steps because the magic is in the slow cooking.
The chicken absorbs all the rich flavors of the tomatoes, peppers, and white wine, creating a dish that feels both hearty and comforting.
It’s also perfect for meal prep. Like so many classic Italian recipes, it tastes even better the next day when the flavors have had time to meld. You can make a big batch, store it in the fridge, and just reheat it when you need an easy meal.
What You’ll Need
- Chicken: Bone-in, skin-on pieces give the most flavor, but boneless works too if that’s what you have.
- Tomatoes: Fresh, ripe ones are best, but in a pinch, good-quality canned tomatoes will do.
- Bell peppers: Use red and yellow for sweetness, or a mix if you like a little bitterness from green ones.
- White wine: Something dry and crisp—nothing fancy, but nothing you wouldn’t drink!
- Garlic, onion, marjoram: The little touches that bring everything together.
- Oil: As in any authentic Italian recipes, a good quality of extra virgin olive oil is a must.
How to Make Pollo alla Romana
This is the only slightly fussy part, but trust me, it’s worth it. Drop them in boiling water for about 2 minutes, then let them cool enough to handle.
The skins will slip right off. Cut them in half, scoop out the seeds (a little mess is normal, just go with it), then chop them up and save all the juices.
Heat up some good extra virgin olive oil in a big pan—something wide and deep, like a braiser. Toss in the chicken, season with salt and pepper.
Let it sizzle until golden brown on all sides. This takes about 20 minutes.
Pour in a cup of dry white wine and let it do its thing. The kitchen will start smelling amazing right about now.
Once the wine has mostly evaporated (give it 5 minutes), you’ll hear that familiar sizzling again. Time to move on.
Push the chicken to the sides and add the onions, garlic, and marjoram in the middle. Let them soften a bit, stirring occasionally until they become slightly translucent.
Now, in go the bell peppers! Mix them a bit with the onion, then tuck them under the chicken so they cook evenly.
Add the chopped tomatoes with all their juices, mix everything up, and cook for about a minute.
Add water to lightly cover the ingredients, another pinch of salt and pepper, and bring everything to a gentle boil. Lower the heat, cover the pan, and let it all cook for about 30 minutes, stirring occasionally.
The sauce will thicken, the chicken and peppers will be meltingly tender, and the flavors will blend beautifully.
How To Serve This Roman-Style Chicken
Pollo alla Romana is best served warm with something to soak up the rich, flavorful sauce. The classic Roman way is with crusty bread, perfect for mopping up every last drop (this is called fare la scarpetta).
You can also serve it over pasta, especially short shapes like rigatoni or penne, or alongside roasted potatoes for a hearty meal.
If you want something lighter, a simple side of white rice works beautifully to balance the flavors. Pair it with a glass of dry white wine, just like we do in Rome!
Storing
Pollo alla Romana is one of those dishes that somehow tastes even better the next day, so if you have leftovers, lucky you! Just reheat gently, and you’ll have a meal that’s just as delicious—if not more—than the first time around.
To store, allow the chicken stew to cool down completely, then transfer to a container with a tight lid. I like to use glass containers because the flavors keep best.
In the fridge, Pollo alla Romana will last up to 3-4 days, and it the freezer will keep for up to 2-3 months.
Thaw overnight then reheat in a pan with a splash of chicken stock or water.
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Pollo alla Romana
Ingredients
- 2 pounds chicken (cut into pieces)
- 1.1 pound fresh tomatoes (or 1-14 oz can diced tomatoes)
- 1 ½ pounds bell peppers (cut into 1.5 inch chunks)
- 1 medium onion (thinly sliced)
- 1 cup white wine
- 1 clove garlic (minced)
- 1 Tablespoon fresh marjoram (chopped)
- 3 Tablespoons Extra virgin olive oil
- salt and peppe (to taste)
Instructions
- Boil the tomatoes for 2 minutes, then peel, remove the seeds, and chop, saving the juices. If you're using canned tomatoes, skip this step.
- Heat the olive oil in a large pan over medium heat and brown the chicken with salt and pepper for about 20 minutes.
- Pour in the wine and let it evaporate, about 5 minutes.
- Once the sizzling returns, push the chicken to the sides and add the onion, garlic, and marjoram. Sauté until the onion softens.
- Add the bell peppers and cook for a few minutes, then arrange the chicken pieces on top.
- Stir in the chopped tomatoes and juices, cook for 1 minute, then add a glass of water.
- Season again with salt and pepper, bring to a boil, then lower the heat, cover, and let it simmer for 30 minutes, stirring occasionally until everything is nicely cooked and the sauce has reduced to your liking.
Tips & Notes
- Use bone-in, skin-on chicken for the best flavor.
- Fresh tomatoes are ideal, but canned peeled tomatoes can be a shortcut.
- White wine adds depth—choose a dry variety you’d enjoy drinking.
- This dish tastes even better the next day—perfect for meal prep!
- This dish last up to 3 days in the fridge or can be frozen up to 2 months.
- Serve with crusty bread to soak up the delicious sauce.
What kind of potatoes go good with this dish? Pollo alla romana
Hi Liz, you mean for serving? You can serve with mashed potatoes, or just roasted potatoes, both are good.