Roman-Style Chicken with Peppers and Pancetta (Pollo alla Romana)

Roman-Style Chicken with Peppers and Pancetta (Pollo alla Romana) ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 oz pancetta, diced
• 1 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine (e.g., Sauvignon Blanc)
• 14.5 oz can crushed tomatoes
• 1/2 cup chicken broth
• 2 fresh rosemary sprigs
• 1/2 tsp dried oregano
• 2 tbsp fresh parsley, chopped

How to make Roman-Style Chicken with Peppers and Pancetta (Pollo alla Romana)

1. Pat the 4 bone-in, skin-on chicken thighs dry with paper towels and season generously with 1 tsp kosher salt and 1/2 tsp black pepper on all sides.
2. Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the 4 oz diced pancetta and cook, stirring occasionally, for 6-8 minutes until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Increase the heat to medium-high. Add 1 tbsp olive oil to the pot if needed. Sear the seasoned chicken thighs, skin-side down first, for 6-8 minutes until the skin is deeply golden and crispy. Flip the thighs and sear for another 3-4 minutes on the other side. Remove chicken from the pot and set aside.
4. Reduce the heat to medium. Add the 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 medium sliced yellow onion to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
5. Stir in the 3 minced garlic cloves and 1/2 tsp dried oregano. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
6. Pour in 1/2 cup dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful browned bits. Bring the wine to a simmer and cook for 2-3 minutes, allowing it to reduce slightly.
7. Add the 14.5 oz can crushed tomatoes and 1/2 cup chicken broth to the pot. Stir well to combine. Return the seared chicken thighs to the pot, nestling them into the sauce, and add the 2 fresh rosemary sprigs.
8. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes, or until the chicken is very tender and cooked through to an internal temperature of 175°F (80°C) for thighs.
9. Remove the rosemary sprigs. Taste the sauce and adjust seasonings with salt and pepper as needed. Stir in most of the crispy pancetta, reserving some for garnish.
10. Serve the Roman-style chicken hot, garnished with the remaining crispy pancetta and 2 tbsp chopped fresh parsley. This dish is excellent served with crusty bread or polenta.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.