Alla Romana | rachel eats:
Pollo alla Romana / Chicken Roman Style.
1.5 kg chicken, jointed into 8, or 8 thighs
60g pancetta or bacon
Extra virgin olive oil
1 garlic clove
A sprig of rosemary, finely chopped (optional)
Salt and black pepper
150ml dry white wine
800g ripe, fleshy tomatoes, peeled and chopped
4 large or 6 small red or yellow peppers
1 Joint the chicken, making sure the pieces are at room temperature and dry.
Cut the pancetta into short batons.
In a large deep frying pan or heavy casserole, warm 2 tbsp olive oil, then fry the pancetta until the fat has rendered.
Working in batches, if necessary, add the chicken pieces skin-side down and cook until a light golden crust has formed – about 8 minutes – then turn and brown the other side.
2 Assess how much fat is in your pan, adding more olive oil or pouring fat away.
Peel and gently crush the clove of garlic and add to the pan along with the chopped rosemary, if using.
Season with salt and pepper.
3 Add the wine and let it bubble away for a minute or two, then add the tomatoes.
Cover the pan for 10 minutes, lifting the lid to stir halfway through.
Then half-cover and cook over a medium-low heat for 45-60 minutes or until the tomatoes have reduced to a rich sauce and the chicken is tender.
If the sauce looks dry, add a little water.
4 Meanwhile, prepare the peppers by roasting them whole at 200C/400F/gas mark 6 until they are charred and floppy.
Tip them into a bowl and cover with clingfilm for 10 minutes, by which time the skin should pull away.
Discard the skins and pips, then rip the pepper into thick strips.
5 In the last 10 minutes of cooking time, add the peppers to the pan so the flavours can mingle.
Allow the dish to sit for at least an hour – overnight even. Eat room temperature or re-heat gently.