Roman-Style Chicken Recipe – Italian Special
Roman-Style Chicken is a soul-warming comforting Mediterranean meal featuring chicken simmered in a rustic tomato sauce bursting with olives and capers, enriched by aromatic herbs like rosemary and thyme. Simple, hearty, and full of layered flavor—it’s perfect for soaking up with crusty bread, pasta, or rice on any evening craving homestyle Italian flair.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Roman-Style Chicken Ingredients :
- 4 bone-in, skin-on chicken thighs (or breasts)
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 1 (14.5 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
- 1/2 cup Kalamata olives, pitted and halved
- 2 tbsp capers, drained
- 1 tsp dried oregano
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Sear the Chicken:
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
Add the chicken, skin-side down, and sear until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the sliced onion and cook for about 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Deglaze and Simmer:
Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Stir in the diced tomatoes, olives, capers, oregano, and rosemary. Bring the mixture to a simmer.
Cook the Chicken:
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the chicken.
Cover and simmer on low heat for 30-40 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F/74°C).
Garnish and Serve:
Garnish the chicken with freshly chopped parsley and serve with your favorite sides, such as roasted potatoes, pasta, or crusty bread to soak up the sauce.
Recipe Notes :
Chicken cuts: Bone-in, skin-on thighs bring rich flavor and tender results, but chicken breasts or boneless thighs work too—just adjust cooking time accordingly.
Wine or broth swap: Use dry white wine for depth, or substitute with chicken broth if preferred—both yield a delicious base.
Sauce thickness: For a thinner sauce, stir in a splash of broth at the end; to thicken, simmer uncovered until it’s concentrated.
Make-ahead advantage: This dish reheats beautifully—prepare it a day ahead and flavors deepen for even better taste.
