This one has always gotten rave reviews from my dinner guests:
4 Tbs extra virgin olive oil
2 ounces pancetta, finely chopped
2 cloves garlic, finely chopped
1 (3 1/2 to 4 pound) chicken, cut into 8 pieces
1/2 cup dry white wine
1 (16-ounce) can diced tomatoes
2 green bell peppers, julienned
2 red bell peppers, julienned
Salt and pepper to taste
In a large sauté pan, heat olive oil over medium-high heat. Add the pancetta and cook slowly to render out the fat. Remove all but 4 tablespoons of the fat from the pan and add the garlic and chicken, cooking until chicken and garlic start to brown. Add the wine and cook 5 minutes. Add the tomatoes, with their juice, and the julienned peppers, season with salt and pepper to taste, and simmer, uncovered, until the chicken is cooked through and a sauce forms in the pan.
Now, I used a red and green bell pepper because I use canned yellow tomatoes when I make this. If you are going to use red tomatoes, you might want to use a yellow of orange bell pepper instead of red.
POLLO ALLA ROMANA
4 Tbs extra virgin olive oil
2 ounces pancetta, finely chopped
2 cloves garlic, finely chopped
1 (3 1/2 to 4 pound) chicken, cut into 8 pieces
1/2 cup dry white wine
1 (16-ounce) can diced tomatoes
2 green bell peppers, julienned
2 red bell peppers, julienned
Salt and pepper to taste
In a large sauté pan, heat olive oil over medium-high heat. Add the pancetta and cook slowly to render out the fat. Remove all but 4 tablespoons of the fat from the pan and add the garlic and chicken, cooking until chicken and garlic start to brown. Add the wine and cook 5 minutes. Add the tomatoes, with their juice, and the julienned peppers, season with salt and pepper to taste, and simmer, uncovered, until the chicken is cooked through and a sauce forms in the pan.
Now, I used a red and green bell pepper because I use canned yellow tomatoes when I make this. If you are going to use red tomatoes, you might want to use a yellow of orange bell pepper instead of red.
Last edited:
