Roman chicken, or as it is called in Italy, “Pollo Alla Romana, “comes from the vicinity of Rome. Even the bright colors of peppers in This dish repeats the red-yellow color of the flag of the “eternal city”. Traditionally, it is prepared for the Feast of Ferragosto (Assumption Virgin Mary), the final harvest season. As expected summer dish, it includes the most juicy and ripe, ripened vegetables under the sun. And spices add an incomparable aroma to anything Mediterranean cuisine. Nutrition value per serving: (total 6) Calories 266, total fat 13 g., Saturated fat g., Proteins 28 g., carbohydrates 8 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 1hour. Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 halves of chicken breasts with ribs, skinless
- 2 chicken thighs with bone, skinless
- 0.5 tsp salt + 1 tsp salt
- 0.5 tsp ground black pepper + 1 tsp.
- 1/4 Art. olive oil
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, julienne
- 85 g prosciutto, sliced
- 2 garlic cloves, finely chopped
- 400 gr. diced tomatoes
- 0.5 tbsp. white wine
- 1 tbsp. l thyme leaves
- 1 tsp oregano leaf
- 0.5 tbsp. chicken broth
- 2 tbsp. l capers
- 1/4 Art. finely chopped parsley
Recipes with similar ingredients: chicken breasts, chicken thighs, sweet pepper, prosciutto, garlic, tomatoes, white wine, thyme, oregano, capers, parsley
Recipe preparation:
- Salt chicken pieces with 0.5 tsp. salt and season with 0.5 tsp. pepper. In a large pan with a thick bottom, warm the olive butter and fry the meat on both sides until golden crusts. Remove the chicken from the pan.
- In the same oil, put all the bell peppers and prosciutto and cook over medium heat for about 5 minutes. When the pepper is fried, and the prosciutto will become crispy, add the garlic and cook 1 more a minute. Then add tomatoes, wine and herbs. Via a wooden spoon or spatula scrap off burnt pieces from the bottom pans. Put the chicken back, add the broth and bring boil the dish. Reduce heat and simmer under the lid until fully chicken readiness, approximately 20 to 30 minutes.
- If served immediately, add capers and parsley to the dish and mix. For storage, put the chicken and sauce in a container, cool and refrigerate. The next day, warm up on medium heat, add capers, parsley and serve. Serve chicken in Roman with wine made from red Italian grape Sangiovese. For example, Chianti “Caretti” or “Sant’Orsola”, Tuscany Rosso “Villa Lucia”.
