When you're craving something simple and hearty that doesn't mess about, let me introduce you to Roman Chicken.
This is a no-nonsense chicken recipe that delivers deep flavour without too much fuss. We're talking about browned chicken, simmered in a mix of red wine, chicken stock, and chopped tomatoes. It’s a dish with roots in Roman home cooking — straightforward, rustic, and dependable.
About this Roman Chicken Recipe.
I’ve cooked many chicken dishes, but this one stands out for its honest ingredients and reliable method. It's great for weeknights, but holds its own at the weekend table too.
This is not a slow cooked chicken with sauce though you could simmer the sauce longer if you like. The idea is to pack is much flavor into a 30 minute cooking session as you can and this Roman chicken ticks all the boxes.
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What Is Roman Chicken?
Roman Chicken (or Pollo alla Romana) isn’t complicated. It's chicken cooked with tomatoes, wine, and sometimes onions and bell peppers but not this time. My version keeps it simple and lets the ingredients speak clearly. No cream, no dairy — just a quick fry and then braise that does the work for you.
The wine adds depth. The stock gives body. And the tomatoes pull it together into something that works with bread, pasta, or just on its own.
Why This Dish Works
Roman Chicken relies on familiar ingredients, cooked properly. That’s why it works.
The chicken absorbs flavour from the wine and stock. The tomatoes bring balance. The garlic keeps it grounded and familiar. It’s not fancy, but it’s consistent.
And it holds well. You can make it ahead, reheat it, or freeze it.
Ingredients
There are only a few ingredients in this one. Even the spaghetti is there just because I decided to eat it over spaghetti but Roman Chicken can be eaten on its own. It's also good served with a crusty loaf of bread or over mashed potatoes.
- chicken thighs
- olive oil
- flour - for dusting the chicken pieces
- prosciutto, guanceale, lardons or bacon
- garlic
- rosemary
- red wine
- tomatoes
- hot chicken stock
See recipe card for quantities.
Step by Step photos
Check out below just how easy it is to throw this Roman Chicken together!
- Step 1: Fry the Guanciale, bacon or lardons until crisp and lightly browned. Transfer to a plate but leave the fat in the pan.
- Step 2: Dust your chicken pieces with flour and shake off any excess flour. Place the chicken in the fat and fry on one side for about 3 minutes to brown it.
- Step 3: Flip the chicken over and stir in the garlic slivers and chopped rosemary. If you need to, you can add a little light olive oil to the pan if looking dry.
- Step 4: Pour in the red wine and bring to a simmer. Continue cooking and stirring for a few minutes or until the wine has reduced by about two thirds.
- Step 5: Stir in the chicken stock and the chopped tomatoes and bring to a simmer. Stir well to combine and let it simmer for about 10 minutes. Stir in the cooked guanciale, lardons or bacon and season with salt and pepper to taste.
- Step 6: Chicken romana is delicious enough to eat on its own. No need to cook it over paste unless you want to. Garnish with chopped parsley and dried chili flakes.
Variations
This is a base you can build on. Here are a few ideas:
- Use chicken legs or a whole jointed bird if you like different textures.
- Add a splash of balsamic vinegar toward the end for more depth.
- Stir in a spoon of capers or olives to add briny contrast.
- Swap the parsley for fresh basil.
Equipment
This is a one pot meal. No fancy equipment is necessary if you are eating it on its own. If cooking over pasta, a colander will of course come in handy.
Storage
Roman Chicken keeps well in the fridge for 2–3 days. Reheat gently on the hob or in the oven, covered.
You can freeze it too. Let it cool, portion it out, and freeze for up to 3 months. Defrost overnight and reheat thoroughly. If freezing be sure to label and date the containers.
Top Tip
Don’t rush browning the chicken. That colour equals flavour. The better the sear, the better the finished dish.
More helpful tips...
- Use good red wine. Nothing fancy, but something you’d drink.
- Taste the sauce. The salt level will depend on your stock, so adjust at the end.
- Peppers optional. Some versions include them, some don’t. Add them if you like a bit of sweetness.
Final Thoughts
Roman Chicken might not have the glamour of restaurant-style dishes, but it’s proper cooking. Honest ingredients, cooked in one pan, with results that don’t disappoint.
Once you’ve made it, you’ll come back to it. Not because it’s trendy or complex, but because it just works. It tastes like something that’s been cooked with care.
Give it a go. Serve it up with a glass of the same wine you used in the pot. Sit down, eat well, and enjoy a dish that’s stood the test of time.
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Recipe
Roman Chicken
Ingredients
- 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
Instructions
- Place a frying pan over a medium-high heat and fry the prosciutto, guanciale, lardons or bacon until browned. Transfer to a plate and set aside but leave whatever fat is leftover in the pan.
- Dust the chicken pieces with the flour and brown them in the hot fat. If you need more oil, add a little light olive oil but be careful not to bring it to smoking point. You could also use vegetable oil which has a higher smoking point and doesn't need to be watched as closely.
- When the chicken is nicely browned all over, toss in the chopped garlic and rosemary and stir to combine.
- Pour in the red wine and simmer until it is almost evaporated and then add the chopped tomatoes and chicken stock.
- Simmer for about 10 to 15 minutes or until the chicken is cooked through. The sauce should thicken a little.
- Season with salt and freshly ground pepper to taste and serve as is or over the pasta of your choice. Roman chicken is also delicious served with a crusty loaf of bread, polenta or mashed potatoes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 797Total Fat: 49gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 356mgSodium: 1179mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 72g