With peppers, prosciutto, garlic, herbs and capers cooked in some crushed tomatoes, this Roman chicken recipe is a hearty, but easy weeknight dinner.
I'm a sucker for a good weeknight chicken meal - from coconut curry chicken to chicken with white wine sauce to chicken chasseur.
It is just so versatile with the flavors you can infuse. And make no mistake, this Roman chicken is packed with flavor. You get some saltiness from the prosciutto, freshness from the herbs and brininess from the capers.
It is actually very similar to this chicken cacciatore recipe with the prosciutto being the main difference. I was actually inspired by Giada De Laurentiis when making this.
It is also referred to as Pollo Alla Romana which means braised chicken with tomatoes and peppers. No matter what you call it, it is delicious.
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Ingredients Notes
- Chicken thighs - bone-in with skin on is best for this dish but you can use skinless or chicken breasts.
- Prosciutto - adds saltiness to the recipe and enhances the dish.
- Dry white wine - use a quality dry white wine like a Chardonnay or Sauvignon Blanc.
- Crushed tomatoes - can also use tomato sauce.
- Chicken stock - can replace with more crushed tomatoes if desired.
- Capers - adds a salty/briny flavor to this Roman chicken recipe
Ingredient Swaps
Like any meal, you can customize this Roman chicken recipe to your family's tastes.
- Chicken: If you aren't a fan of chicken thighs, use chicken breasts.
- Ham: Instead of prosciutto, some pancetta or bacon also works.
- Vegetables: Try orange or green bell peppers instead of the red and yellow, or add in mushrooms or zucchini to the mix.
- Olives: Instead of capers, you can try olives to get that salty/briny flavor.
- Cheese: A sprinkle of Parmesan cheese over the top never hurts.
Step-by-Step Photos
Dredge the chicken in flour with salt and pepper and cook for 5 minutes per side or until browned. Transfer to a a plate and set aside.
Cook the peppers and prosciutto for about 5 minutes before adding garlic the last 30 seconds. Then add the wine to deglaze the pan.
Add the tomatoes, stock, herbs and red pepper flakes before adding the chicken back in. Bring to a simmer for 30 minutes or until the chicken is cooked through. Stir in the capers and parsley and serve.
FAQs
For this as well as many other recipes such as chicken saltimbocca, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Yes, just let the chicken and sauce come to room temperature after cooking and store in the fridge. Once ready to serve, reheat the chicken and sauce to a simmer and serve.
Side Dish Options
This Roman-style chicken works great with a bunch of different sides, including:
- Crispy Roasted Potatoes
- Goat Cheese Polenta
- Cream Cheese Mashed Potatoes
- Parmesan Roasted Brussels Sprouts
- Garlic Mashed Cauliflower
- Roasted Carrots
- Goat Cheese Risotto
Pro Tips/Recipe Notes
- Use chicken thighs with skin and bone-in as it contributes to the richness of the dish. You can use skinless as well, but you won't get the crispy texture.
- If you want a thicker sauce for the Roman chicken, mix 1 tbsp flour with 1 tbsp water to make a slurry and then add to the sauce as it simmers.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Other Chicken Recipes
If you’ve tried this Roman chicken recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Roman Chicken
Ingredients
- 6 chicken thighs, skin on and bone-in
- salt and pepper to season
- ½ cup all-purpose flour
- ¼ cup olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 oz prosciutto, chopped
- 4 garlic cloves, minced
- ½ cup dry white wine
- 1 (15 oz can) crushed tomatoes
- ½ cup low-sodium chicken stock
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh oregano, chopped
- ½ tsp crushed red pepper flakes
- ¼ cup drained capers
- ¼ cup fresh Italian parsley, chopped
Instructions
- Season the chicken with salt and pepper and dredge in the flour. Heat olive oil in a large sauté pan or Dutch oven over medium-high heat.
- Add the chicken and cook 5 minutes per side, or until browned. Transfer the chicken to a plate and set aside.
- Add the peppers and prosciutto and cook until the peppers are browned and prosciutto is crisp, about 5 minutes. Add the garlic and cook for another 30 seconds.
- Add the wine to deglaze the pan. Add the tomatoes, chicken stock, thyme, oregano and red pepper flakes.
- Return the chicken to the pan and toss in sauce. Bring to simmer and simmer for 30 minutes, or until chicken is cooked through. Stir in capers and parsley and serve.
Notes
- Use chicken thighs with skin and bone-in as it contributes to the richness of the dish. You can use skinless as well, but you won't get the crispy texture.
- If you want a thicker sauce, mix 1 tbsp flour with 1 tbsp water to make a slurry and then add to the sauce as it simmers.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
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