Pollo alla Romana
A traditional Roman dish of chicken braised with bell peppers, tomatoes, white wine, and marjoram. Simple, rustic, and full of flavor—perfect with crusty bread or pasta!
4 servings
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.
Nutrition
Calories: 460kcal