Chicken "Roman"
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
The secret to this chicken is proper searing and slow braising. Pat the chicken pieces dry to get a beautiful golden crust rather than steaming them. Dry white wine adds acidity and helps tenderize the meat. Chop the tomatoes and peppers into large chunks so they keep their shape and texture during cooking. Cover and simmer on low heat to let the chicken cook through and absorb all the flavors.
Prep the chicken
Cut the chicken into serving pieces (legs, thighs, or a whole cut-up bird). Rinse and pat thoroughly dry with paper towels – this is crucial for browning.
Sear with garlic
Heat oil in a large deep skillet over medium-high heat. Peel and crush the garlic cloves with the flat side of a knife (don't mince). Add garlic to the oil, then after a minute, add the chicken pieces and fry until golden brown on both sides (about 10 minutes).
Deglaze with wine
Pour in about ½ cup (120 ml) dry white wine. Increase the heat and let it bubble vigorously until it reduces by half (2–3 minutes) – this removes the alcohol and concentrates flavor.
Add the vegetables
Cut the tomatoes into large wedges, and slice the bell peppers into thick strips or large chunks. Add them to the skillet with the chicken, season with salt and pepper, and stir gently.
Simmer covered
Cover the skillet, reduce the heat to low, and simmer for 40 minutes. Check occasionally – if the liquid has evaporated, add a little hot water or broth.
Serve
Serve the chicken hot, with rice, potatoes, or crusty bread. Garnish with fresh parsley or basil for a final burst of freshness.
CHEF'S TIP
Choosing the chicken
Drumsticks and thighs work best – they stay moist and don't dry out during long cooking. You can use breasts, but reduce the simmering time to 30 minutes.
Proper searing
Heat a heavy-bottomed skillet with oil over medium-high heat. Don't overcrowd the pan – fry the chicken in batches until golden brown on both sides (about 10 minutes total).
Wine is key
Always use dry white wine – it adds brightness and aroma. If you prefer not to use alcohol, substitute with chicken broth plus 1 tsp lemon juice.
Keep veggies chunky
Cut tomatoes and peppers into large wedges so they remain distinct in the finished dish and don't turn into mush. This gives a better texture.
SUBSTITUTIONS
Add your taste
- No wine? Use broth with lemon juice For an alcohol-free version, substitute the wine with ½ cup (120 ml) chicken broth and add 1 tsp fresh lemon juice for acidity.
- Swap chicken for turkey or rabbit Lean turkey or tender rabbit meat also work perfectly – the cooking time remains about the same.
- Add Italian herbs For a more Mediterranean twist, stir in dried oregano, basil, or thyme during the last 10 minutes of simmering.
- Make it veggie-packed Increase peppers and tomatoes to 300 g each, and add zucchini or eggplant chunks – makes it even saucier and more nutritious.
HOW TO STORE
How to Store Roman-Style Chicken
Cool the stew to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. When reheating, add a splash of water or broth as the sauce may thicken. Freeze for up to 2 months – thaw in the fridge overnight, then reheat on the stovetop or in the microwave.
GOOD TO KNOW