Roman Style Chicken
A classic Italian dish featuring tender chicken, sweet bell peppers, and tangy tomatoes, slow-cooked to perfection. This Roman Style Chicken recipe brings the flavors of Rome to your kitchen.
Equipment
- Large skillet
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Ingredients
- Chicken thighs 4-6 pieces Bone-in skin-on for extra flavor
- Bell peppers 2-3 mixed colors Sliced into strips
- Tomatoes 2 cups diced Fresh or canned
- Garlic 4 cloves Minced
- Onion 1 large Sliced
- White wine 1/2 cup Dry variety e.g., Pinot Grigio
- Chicken broth 1 cup Low-sodium
- Olive oil 3 tbsp Extra virgin
- Fresh rosemary 2 sprigs Or 1 tsp dried
- Fresh thyme 2 sprigs Or 1 tsp dried
- Salt and pepper To taste
Instructions
- Prep the Ingredients:
- Season the chicken thighs with salt and pepper.
- Slice the bell peppers and onion into thin strips.
- Mince the garlic and dice the tomatoes.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken thighs until golden brown on both sides (about 4-5 minutes per side). Remove and set aside.
- Cook the Vegetables:
- In the same skillet, sauté the onions and garlic until fragrant.
- Add the bell peppers and cook until softened.
- Combine and Simmer:
- Return the chicken to the skillet.
- Add the tomatoes, white wine, chicken broth, and herbs.
- Cover and simmer for 30-40 minutes, or until the chicken is tender and the sauce has thickened.
- Finish with Herbs:
- Stir in fresh herbs before serving for an extra burst of flavor.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Serving Suggestions: Pair with crusty bread, polenta, or pasta for a complete meal.
- Variations: Add chili flakes for a spicy kick or substitute chicken with mushrooms for a vegetarian version.