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Cover - Roman Chicken

Roman Chicken

60 mins
360 cals per serving
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Donal's Notes

This age-old peasant dish from Rome is low on effort but full on flavour. My recipe uses a whole chicken which is cooked with pancetta, herbs, capers and peppers that are simmered away with stock and tomatoes until they collapse and create a rich, comforting sauce.

Ingredients

pancetta
pancetta
whole free-range chicken
whole free-range chicken
sea salt
sea salt
ground black pepper
ground black pepper
garlic
garlic
green peppers
green peppers
fresh thyme
fresh thyme
white wine
white wine
tinned plum tomatoes
tinned plum tomatoes
chicken stock
chicken stock
capers
capers
fresh oregano
fresh oregano
flat leaf parsley
flat leaf parsley

Equipment

Casserole dish
Casserole dish
Chopping board
Chopping board
Cutting knife
Cutting knife
Large Plate
Large Plate
Large spoon
Large spoon
Tongs
Tongs
Spoon
Spoon
Serving bowl
Serving bowl

Method

1

Finely slice the garlic and cut the green peppers into squares.

2

Joint the chicken into eight pieces.

You should have two breasts, two thighs, two drumsticks and two wings.

Cut each breast into 2 pieces each.

3

Place a large wide casserole pot over a medium-high heat and add the olive oil.

Fry the pancetta until just sizzling before removing to a plate.

4

Add the chicken to the pot, season thoroughly then cook until it begins to brown (if you don’t have a wide enough pan, do this in two batches in order to get the colour).

Remove the chicken from the pot.

5

Add in the garlic, peppers and thyme and fry for two minutes.

Pour in the white wine and allow to simmer for one to two minutes.

Add the tomatoes, chicken stock, reserved pancetta, capers and oregano.

Stir through and bring to the boil.

6

Add the chicken back to the pot then reduce the heat slightly.

Partially cover and simmer for 40 minutes, or until the chicken is completely cooked through.

7

Garnish with chopped parsley and enjoy!

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