Pollo Alla Romana (Roman Chicken)

Serve this traditional rustic dish with crusty bread to mop up all the juices.

The ingredient of Pollo Alla Romana Roman Chicken

• 1 6kg whole chicken cut into 8 pieces
• 150g pancetta coarsely chopped
• 1 large red onion cut into wedges
• 2 garlic cloves thinly sliced
• 125ml 1 2 cup white wine
• 500ml 2 cups passata
• 6 large fresh marjoram or oregano sprigs
• 1 tablespoon olive oil
• 1 red capsicum thickly sliced
• 1 yellow capsicum thickly sliced

The Instruction of pollo alla romana roman chicken

• heat a flameproof casserole dish over medium high heat cook the chicken skin side down in 2 batches for 5 minutes or until golden turn and cook for 3 minutes transfer to a plate
• stir in the pancetta onion and garlic for 3 minutes or until pancetta is crisp add wine cook for 1 minute or until liquid reduces slightly add chicken passata and marjoram season with pepper reduce heat to medium low cover cook for 20 minutes turn chicken cook covered for 15 minutes uncover and cook for 15 minutes or until chicken is very tender
• meanwhile heat the oil in a large non stick frying pan over medium heat stir in combined capsicum for 5 minutes or until softened slightly
• stir the capsicum mixture into the chicken mixture cook for 10 minutes or until heated through

Nutritions of Pollo Alla Romana Roman Chicken

calories: 658 445 calories
calories: 34 grams fat
calories: 9 5 grams saturated fat
calories: 21 grams carbohydrates
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calories: 62 grams protein
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