Silvia’s Italian Table
Pollo Alla Romana (Roman-Style Chicken) Recipesofmyhomelanddon’tsimplycomewithalistofingredients,theycomewithlovetoo.
Serves:4Ingredients
• 8skinnedchickenthighs• 1skinnedchickencrown(onthebone)• Bunchofbasil• 2garliccloves,bashed• 500mlofdrywhitewine• 12slicesofpancetta• 4tablespoonsofextra-virginoliveoil• 2brownonions,sliced• 3redandyellowcapsicum,cutintostrips• 500mlofpassata• 1litreofchickenstock• 6kipflerpotatoes,peeledandcutinto3• Ahandfulofbabycaperssaltandpepperforseasoning
MethodPlacethechickeninalargebowlwithhalfthebunchofbasilleaves,torn,250mlofwineandthegarlic.Coverinplasticfilmandmarinateinthefridgefor1hour.Drainthemarinade,discardthegarlicandbasilandpatdrythemeat.
Silvia’s Italian Table
Heatuptheoilinalarge,heavybasedpan.Wrapthepancettaaroundthechickenpiecesandshallowfryonbothsidesuntilgolden.Liftthechickenoutandsetaside.Addoniontothepan,apinchofsaltandstir-fryforafewminutes,thenaddthecapsicumandmixwell.Returnthechickentothepan,deglazewithwineandallowforthealcoholtoevaporate.Addthepassataandthestockandbringtoasimmer.Addthepotatoes,apinchofsaltandturntheheattolow.Coverwithalidandcookfor20-25minutes.Takeoffthelid,liftthechickenoutandsetaside.
Turnuptheheatandcookforafurther15minutestoreducethesauce.Tasteforsaltandadjusttoyourtaste.Turnofftheheatandaddthebabycapers.
Cutthechickencrowninto4pieces,arrangealongwiththethighsonaservingplatter,liberallycoverwiththesauceandservewithagenerousgrindingofblackpepperandtornbasilleaves.
