In Rome, in mid-August, the city is half empty, the asphalt is burning, and yet, in the kitchens, people are still cooking. That is precisely where Roman-style chicken with peppers comes from, the dish of Ferragosto, of August 15th, the one prepared the day before and eaten the next day while celebrating Saint Mary.
And since lately you only ask me for chicken, chicken, and more chicken, here it is: golden thighs, roasted and peeled red and yellow peppers, tomato, white wine, and lots of basil. Few ingredients, cheap, and a result that doesn’t seem like home cooking.
This recipe is closely linked to the figure of Sora Lella, sister of the actor Aldo Fabrizi and a beloved character in Rome, who had a restaurant between Trastevere and the Tiber Island. She prepared it once for RAI and you can see her choosing the peppers at the Campo de’ Fiori market, back when it wasn’t the tourist market it is today.
In addition to the almost traditional version, I am going to give you a few little touches and a trick to enhance the flavor of the peppers and the dish in general. Come on, let’s do it!
Watch the video with all the steps
Below you can see the video with all the steps to prepare Roman-style chicken with peppers in the easiest way.
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Main ingredients
For 2 people
⏱ Preparation time: 15 min
⏱ Cooking time: 45-50 min
🔥 Calories: 610 kcal per serving
- 4 chicken thighs
- 2 medium peppers, 1 red and 1 yellow
- 400 g grated tomato
- 1 small onion
- 2 garlic cloves
- 100-120 ml dry white wine
- Fresh basil
- Peperoncino or cayenne (optional)
- Extra virgin olive oil
- Salt
- Black pepper
Traditionally, a whole chicken or half a chicken is used, but I prefer thighs or drumsticks because they are much tastier. And if you see any little feathers, burn them for a moment with a kitchen torch and that’s it. The same goes for the tomato: whole, grated, however you like, the only important thing is that it’s good. If it’s not in season, just grab a decent canned one and that’s it.
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare Roman-style chicken with peppers
First, roast the peppers
In the traditional version, the peppers are cut into small pieces and added raw to the sauté. However, in many modern versions, they are peeled, because the skin can sometimes be a bit annoying to eat. To remove it, you can use a kitchen torch, the stove burner, or the oven. That day, I took advantage of the fact that I had the barbecue on, which also adds a smoky touch that makes everything luxurious. Whatever the method, let them turn black on all sides.
Then, peel them with the steam trick
When they are roasted, put them in a container and cover them with plastic wrap for about 10 minutes. With the steam, the skin comes off on its own, you’ll see how satisfying it is. Then remove the seeds and cut them into strips.
Cut the onion according to what you want to achieve
Meanwhile, take care of the onion. Clean it, cut it in half, remove the first layer, and slice it into julienne strips. Here, I want it to break down as soon as possible so it melts into the tomato, so I cut it crosswise, in the traditional French style.
Sear the chicken without moving it
Put a generous drizzle of extra virgin olive oil in the pot and sear the chicken. Careful, it splatters. And don’t move it, let the Maillard reaction happen properly. As soon as it takes on color, turn it over and, when it is well seared on all sides, remove it. Note: it doesn’t have to be cooked through now, just seared.
Poach the onion and garlic
In that same pot, add the onion and garlic with a pinch of salt, and a little water if necessary, so it poaches quietly without burning.
Deglaze with white wine and add the tomato
When the onion is poached, return the chicken with all its juices, add the peperoncino if you like, salt and pepper, and deglaze with the white wine. As soon as it stops smelling like alcohol, add the tomato, stir, and cover. Then, leave it over medium-low heat for half an hour. If you see that the sauce already has a good flavor, uncover it so the excess water evaporates and the sauce becomes more concentrated.
Marinate the peppers separately
The peppers are not cooked with the stew: they are marinated. Add a little salt, oil, sliced garlic, and hand-torn basil to them and stir well. Ideally, let them marinate overnight, but if you can’t, half an hour will do.
Serve and enjoy
When the chicken is ready, turn off the heat, add a little basil, and let it infuse off the heat. Plate this wonder: the chicken, the marinated peppers, their juices, fresh basil, pepper, and a drizzle of extra virgin olive oil on top.
Tricks and tips for a perfect chicken with peppers
It’s tastier the next day
This is the most important trick of all and it applies to both the peppers and the stew in general. Let it rest in the fridge until the next day: the flavors concentrate, everything is infused, and it is much better. That’s why it’s the perfect recipe to prepare the day before a family meal.
The smoky touch, if you can
Roasting the peppers on the barbecue is not essential, but if you have the chance, that smoky point gives the dish another dimension. With the oven or the stove, the result is also great, just milder.
The four-pointed peppers
According to Sora Lella and tradition, peppers that have four points are sweeter. I’ve looked it up and there is no scientific basis for it, but it’s nice to know and remember her when you’re at the greengrocer.
Each onion cut serves a different purpose
There is no correct way to cut an onion into julienne strips; it depends on what you are looking for. If you want it to break down, cut it crosswise. If you prefer it to stay whole, for example for a stir-fry, cut it in the direction of the fiber.
Frequently Asked Questions
Which part of the chicken is best for this recipe?
Traditionally it is prepared with a whole chicken or half a chicken, but thighs and drumsticks are much juicier and tastier in this stew.
Do you need a barbecue to roast the peppers?
No, not at all. You can roast them with a kitchen torch, directly over the stove burner, or in the oven. The barbecue only adds an extra smoky touch.
Is it mandatory to peel the peppers?
No. In the traditional version, they are cut small and added raw to the sauté. They are peeled because the skin can be annoying to eat.
Are the peppers cooked together with the chicken?
In this version, no. They are marinated separately with salt, oil, sliced garlic, and basil, and are joined with the chicken at the time of plating.
Can it be prepared the day before?
Yes, and it is highly recommended. Resting in the fridge until the next day, the flavors concentrate and the dish is even tastier.
Related recipes you will love
If you like Italian-style chicken stews, here are other proposals to continue enjoying:
- Hunter-style chicken: the other great classic of stewed chicken, with black olives and a touch of vinegar.
- Stewed chicken with olives: Mediterranean comfort food with lemon, fennel, and a spicy kick.
- Lemon chicken: when there is no time for stews and you need to have dinner in twenty minutes.
Enjoy your Roman-style chicken with peppers!
This recipe proves that with four simple things and a little patience, you can put a dish on the table that will be remembered.
Dare to prepare it at home, preferably the day before, and tell me in the comments how it turned out.
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Enjoy your meal!
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The card
Roman-style chicken with peppers
Ingredients
- 4 chicken thighs
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 400 g grated tomato
- 1 small onion
- 2 dientes garlic
- 120 ml dry white wine
- plenty of fresh basil
- peperoncino or cayenne to taste optional
- extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Roast the whole peppers until the skin is black on all sides, using a barbecue, a kitchen torch, over the stove burner, or in the oven
- Place the peppers in a container and cover with plastic wrap for 10 minutes
- Peel the peppers, remove the seeds, and cut them into strips
- Marinate the pepper strips with salt, olive oil, a sliced garlic clove, and hand-torn basil
- Let the peppers marinate overnight or for at least half an hour
- Cut the onion into julienne strips widthwise so it breaks down during cooking
- Heat a generous splash of extra virgin olive oil in a casserole dish
- Sear the chicken thighs without moving them until they take on color, then flip them
- Remove the chicken and set aside with its juices
- Sauté the onion and the remaining garlic in the same casserole with a pinch of salt
- Add a little water if necessary so the onion softens without burning
- Return the chicken to the casserole with its juices, the cayenne, salt, and pepper
- Deglaze with the white wine and wait for the alcohol to evaporate
- Incorporate the grated tomato, stir, and cover
- Cook over medium-low heat for 30 minutes
- Uncover for the last few minutes to concentrate the sauce if it remains too liquid
- Turn off the heat, add fresh basil, and let it infuse off the heat
- Plate the chicken with the marinated peppers, their juices, basil, black pepper, and a drizzle of olive oil
- Let it rest in the fridge until the next day so the flavors concentrate
Video
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