Chicken alla romana

Chicken alla romana

Total: 2 hr | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 525 kcal
, Fat: 27 g
, Carbohydrate: 37 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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4 chicken thighs (each approx. 180 g)
1 tsp salt
a little pepper
oil for frying

To braise

1 onion, cut into strips
2 garlic cloves, sliced
2 yellow peppers, cut into strips
4 tomatoes, cut into pieces
4 sprigs oregano, leaves torn off
2 tbsp tomato puree
¾ tsp salt
a little pepper
1 dl white wine

Rosemary potatoes

800 g waxy potatoes, peeled, cut into approx. 3 cm pieces
salted water, boiling
2 tbsp olive oil
1 garlic clove, cut in half
2 sprigs rosemary, needles removed

To roast

¼ tsp sea salt
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How it's done

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Halve the chicken thighs, season. Heat the oil in a cooking pot. Brown the chicken in batches for approx. 10 mins. all over, remove. Wipe away the cooking fat.

To braise

Briefly sauté the onion and garlic cloves in the same pot, add the pepper, tomatoes, oregano and tomato puree, cook briefly, season. Pour in the wine, bring to the boil, reduce the heat. Return the chicken to the pot, cover and braise over a medium heat for approx. 20 mins. Remove the lid and braise for a further 40 mins.

Rosemary potatoes

Parboil the potatoes in boiling salted water for approx. 10 mins. Drain the potatoes, mix with the oil, garlic and rosemary, transfer to a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 220°C. Salt the potatoes, serve the chicken with the potatoes.

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