Roman-Style Chicken Recipe – Italian Special
Roman-Style Chicken is a classic Italian dish that captures the rustic, bold flavors of Rome. This comforting recipe features chicken simmered in a rich tomato sauce, flavored with aromatic garlic, onions, olives, capers, and fresh herbs like rosemary and thyme. The combination of savory, tangy, and slightly sweet elements creates a deeply satisfying dish that pairs perfectly with crusty bread, rice, or pasta to soak up the delicious sauce. With its simple ingredients and Mediterranean flair, Roman-Style Chicken is a perfect way to bring the flavors of Italy to your table, offering both elegance and ease for any occasion.
- 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:Bone-in, skin-on chicken thighs provide the best flavor and moisture. You can also use chicken breasts, but they may cook a bit faster.
Olives and Capers:The combination of olives and capers adds a wonderful briny flavor to the sauce. If you prefer a milder taste, you can reduce the amount of capers or use green olives instead of Kalamata.
Cooking Method:For a deeper, more developed flavor, you can simmer the chicken on very low heat for longer, ensuring it’s tender and infused with the sauce.
Serving:Roman-Style Chicken pairs wonderfully with pasta, polenta, mashed potatoes, or a green vegetable like spinach or broccoli. You can also serve it over rice to soak up the sauce.
