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Pollo alla romana recipe

This recipe is from Cucina Romana by Sara Manuelli. I made it yesterday. I was looking for a new chicken recipe to try. I was initially drawn to it because I had all the ingredients at hand. Easy to prepare, takes about an hour from start to finish.


- 1 free-range or corn fed chicken, about 3 lb, cut into 8 pieces.
- olive oil
- 4 garlic cloves, crushed
- small fistful of capers, desalted under cold, running water
- pinch of dried oregano
- 1 1/2 cup dry white wine
- 28 oz canned peeled tomatoes
- 1 red pepper, cored, deseeded and sliced (optional)
- salt and freshly ground black pepper


Gently fry the chicken pieces in a large deep pan in some olive oil. Add the garlic, capers, oregano and salt an pepper to taste. Once the chicken has soaked up all the flavours, pour in the wine and allow it to evaporate. Add the tomatoes and continue cooking for about 30 minutes. Stir every now and then to prevent the chicken from sticking to the pan. When the meat has separated from the bones, the chicken is ready.
As a variation, you can add a few slices of red peppers if you wish and let them cook with the chicken for a further 15 minutes.


I used skinned chicken breasts instead of a whole chicken & I cooked some rotini - added the pasta to the chicken before serving.

Will I make it again? Absolutely. Next time, I will try the chicken pieces suggested in the recipe.

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