Roman Chicken
Equipment
- Casserole dish
- Chopping board
- Cutting knife
- Large Plate
- Large spoon
- Tongs
- Spoon
- Serving bowl
Ingredients
- 100 g pancetta
- 1.5 kg whole free-range chicken
- sea salt
- ground black pepper
- 1 clove garlic
- 4 green pepper
- 1 tsp fresh thyme
- 75 ml white wine
- 1 x 400 tinned plum tomatoes
- 250 ml chicken stock
- 1 tbsp capers
- 1 handful fresh oregano
- 1 handful flat leaf parsley
Instructions
- Finely slice the garlic and cut the green peppers into squares.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish with chopped parsley and enjoy!
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.
Nutrition
Calories: 360kcal
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