Roman-style chicken: the original recipe of the great classic of the Lazio tradition

Il chicken alla romana it is a great classic of Lazio gastronomic culture. A according to typically summery, consumed as tradition dictates during the mid-August lunch, which is prepared when the peppers and tomatoes, protagonists together with the chicken of the preparation, arrive on our tables ripe and juicy at the right point. The secret to the success of the dish, like the famous one Sora Lella he handed down, lies in cooking the ingredients separately and then assembling them at the last moment: in this way we will avoid that the peppers, cooking in a shorter time than the meat, fall apart, compromising the final yield.

Perfect for any occasion, and even better if seasoned and heated the next day, chicken alla romana does not foresee great difficulties. Just brown the chicken in a saucepan with a drizzle of oil, deglaze with the white wine and then add the peppersprepared separately with a base of oil and onion, and cherry tomatoes fresh: the final cooking, slow and low heat, will do the rest, giving tender and juicy meats and an irresistible gravy final boot proof.

For this recipe, a whole chicken cut into pieces is usually used, to be exploited in its entirety, but if you prefer you can also make it with only the thighs or with the spindles. Choose it of excellent quality, preferably free range and coming from organic farms, and before proceeding with the preparation put the meat to soak in a salad bowl with acidulated water to carefully remove all impurities. Small curiosity: originally this dish included a simple sauce without peppers, introduced only later, around the 60s.

Find out how to prepare Roman-style chicken by following the step-by-step procedure and advice. If you liked this recipe, try your hand also with stewed chicken and cacciatore.

How to prepare Roman-style chicken

Wash the chicken under running water, put it to soak 1 in a large bowl with water and a few tablespoons of vinegar, and let it rest for 2o minutes: in this way you will eliminate any impurities.

Drain the chicken, rinse it and pat it dry with a paper towel. Then heat three tablespoons of oil in a non-stick pan, arrange the chicken pieces 2 and brown over medium heat, turning the meat halfway through cooking, for about ten minutes.

Blend with white wine 3 and continue cooking for about 10 minutes, always on a low flame. After the cooking time, season with salt, take the chicken and keep it aside.

In the same pan, sauté the onion 4cut into thin slices, until soft and translucent.

Pour in the tomato 5washed and cut into cubes.

Add the peppers 6, washed, deprived of seeds and internal white filaments and cut into strips, and season with salt; add 1 glass of water and cook for about 10 minutes.

Then add the reserved chicken 7.

Season with salt if necessary and cook for about 20 minutes 8taking care to add more water if the cooking juices become too dry.

After the cooking time has elapsed, remove the pan from the heat 9.

Transfer the Roman-style chicken to a pan, complete with ground pepper and a few sage leaves 10 and serve it hot.

storage

Chicken alla romana can be kept in the fridge, in a special airtight container, for 1-2 days massimo.