Chicken Roman Style – Polo Alla Romana

Chicken Pasta Roman Style

Chicken Pasta Roman Style

This must be one of the first recipes I ever learned. Italian feasts were a regular occurrence at my grandparents house and this one is right out of the family cookbook.

Back then, we cooked the sauce with skin-on chicken thighs. the crispy skin on the chicken is of course delicious but nowadays I tend to remove the skin. Believe me… you won’t miss the additional fat as there is so much going on here.

It’s hard to believe that a recipe with so few ingredients could taste so good but I absolutely love Chicken Roman Style! I hope you do too.

If you do get a chance to try this recipe, please be sure to let me know what you think. I’d love to hear from you.

Chicken Roman Style

The sauce and chicken is also good served with a crusty loaf of bread

Pasta chicken alla Romana

Chicken Pasta Roman Style - Polo Pasta Alla Romana
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 8 chicken thighs - skinned and boned and then cut in thirds
  • 3 tablespoons olive oil
  • 4 tablespoons flour - for dusting the chicken pieces
  • 100g prosciutto - cut into small pieces
  • 2 cloves garlic - finely chopped
  • ½ teaspoon chopped rosemary
  • 1 cup (250ml) red wine
  • 4 medium tomatoes - skinned and roughly chopped
  • ½ cup (125ml) hot chicken stock
  1. Heat 3 tablespoons olive oil in a heavy saucepan.
  2. Dust the chicken pieces with the flour and brown them in the hot oil along with the prosciutto. .
  3. When the chicken and prosciutto is nicely browned, toss in the chopped garlic and rosemary and stir to combine.
  4. Pour in the red wine and simmer until it is almost evaporated and then add the chopped tomatoes and chicken stock.
  5. Simmer for about 15 minutes or until the chicken is nice and tender. The sauce should thicken a little.
  6. Season with salt and freshly ground pepper to taste and serve over the pasta of your choice


Chicken Alla Romana

All done!