ROMAN-STYLE CHICKEN is a traditional recipe from Roman cuisine, along with chicken cacciatore it is the most famous and well-known Roman dish, easy and tasty, and always a great success at the table. Today I am sharing the recipe to cook Roman-style chicken from my family, just like my grandma used to make it and how my mom cooks it. This Roman-style chicken is cooked without bell peppers, lighter but no less delicious, in fact, I confess, I love chicken cooked this way! The recipe with bell peppers is the most known, but today we focus on the simple Roman-style chicken in sauce, which is the base for chicken with peppers. Delicious, because the chicken turns out juicy, flavorful, enveloped in an aromatic and creamy sauce that is irresistible and perfect for soaking bread in! A genuine and tasty recipe to cook chicken, prepare it for lunches or dinners with friends or family, and you’ll see, it will win over every palate! For this recipe, you can use the chicken parts you prefer, all parts or, as I usually do, prepare Roman-style chicken using only drumsticks. Let’s see together the recipe for this Roman main course with chicken, I am sure you will find it delicious!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Seasonality: All Seasons
Ingredients
- 8 chicken drumsticks
- 1 cup tomato purée
- 1 cup canned tomatoes
- 1 glass dry white wine
- 1 tbsp dried marjoram (if fresh, a sprig)
- to taste extra virgin olive oil
- to taste salt
- 1 clove garlic
Steps
Take a large pan, pour in a couple of generous turns of oil, heat it, and then place the chicken to brown well on all sides with the help of tongs.
Take the garlic clove, remove the skin and chop it, add it to the chicken.
Pour the white wine into the pan and let it evaporate, then add the tomato purée and canned tomatoes, add salt, marjoram, stir, cover with a lid, and continue cooking on low heat until the sauce becomes thick and creamy and the meat is very tender, about forty minutes of cooking.
Once cooked, remove the chicken from the heat, let it rest for five minutes, and then serve it. Roman-style chicken is delicious when eaten hot but also at room temperature because it remains very tender, and the sauce is thick and flavorful.
… the tips
Roman-style chicken can be stored in the fridge for two or three days in an airtight food container.
Before cooking the chicken, make sure there are no small feathers; if there are any, pass that part over the flame to remove them quickly.
Remember that Roman-style chicken should be served with good rustic bread, because as mentioned above, dipping bread in the sauce is a must!
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