Best 2 Chicken Alla Romana Recipes

Embark on a culinary voyage to the heart of Rome with Chicken alla Romana, a dish that captures the essence of Italian home cooking. This classic recipe combines tender chicken pieces, crispy prosciutto, savory pancetta, and a delightful white wine sauce, all harmoniously united in a skillet. Savor the succulent chicken infused with the richness of prosciutto and the smokiness of pancetta, while the white wine adds a touch of elegance and depth. As you delve deeper into the article, discover variations of this timeless dish, including a flavorful version made with artichokes, a zesty rendition with sun-dried tomatoes and olives, and a creamy incarnation featuring mushrooms and cream. Each recipe offers a unique twist on the classic, ensuring there's something to satisfy every palate. Prepare to be captivated by the allure of Chicken alla Romana and its delectable variations, ready to transport your taste buds to the vibrant streets of Rome.

Let's cook with our recipes!

CHICKEN ALLA ROMANA

Chicken Alla Romana image

This is a tasty, easy chicken main dish that you can improvise with in lots of directions. Chicken thighs have more deep chicken flavor, so I used them, but breasts would work. Bone in or out works. Onions or no onions (my preference) works. Whatever color peppers you'd like to use works. Have fun!

Provided by Tomaso Basso

Categories Meat

Time 45m

Yield 1 piece, 6 serving(s)

Number Of Ingredients 16

Ingredients

6 chicken thighs, boneless, skinless
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup olive oil
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
6 ounces prosciutto, small cubes
4 mushrooms, large
5 garlic whole cloves, not crushed
28 ounces diced tomatoes
1 cup white wine (I used Pinot Grigio)
1 cup chicken broth
2 sprigs fresh thyme
1 teaspoon oregano
2 tablespoons capers, drained if in liquid, washed if packaged in salt

Steps:

Season the chicken with the salt and pepper.
In a heavy large skillet, heat the olive oil over medium heat.
When the skillet is hot, brown the chicken on both sides.
When done, remove chicken and set aside.
In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
If serving immediately, add the capers and stir to combine.
If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers and serve.

CHICKEN ALLA ROMANA

Chicken Alla Romana image

This is how my mom (Romana) made her chicken cutlets. Oh so good!!

Provided by Cathy LaFay

Categories Chicken

Number Of Ingredients 10

Ingredients

6 thin sliced boneless skinless chicken cutlets
1/2 c salt free seasoned bread crumbs
4 handfuls of grated cheese (i use parmesan)
2 handfuls of potato flakes
1 Tbsp ev olive oil plus enough to coat the bottom of the skillet.
4 clove garlic minced
1 can(s) 14 oz diced italian herb tomatoes
1/3 c white wine
red pepper flakes to taste
4 or 5 leaves of fresh basil (fresh works best)

Steps:

1. In a shallow plate combine breadcrumbs, cheese and potato flakes.
2. Spray each chicken piece front and back with either pam or olive oil in a mister.
3. Dredge chicken into breadcrumb mixture and coat both sides.
4. Coat the bottom of a non stick skillet with olive oil on medium heat add the chicken and cook both sides through and until golden brown. About 3 minutes each side for thin cutlets. You'll have to cook them in batches. Transfer to a plate and cover with foil to keep warm.
5. In the same pan add a tablespoon of olive oil and garlic until it just starts to get golden add red pepper flake and then add about a 1/3 cup of white wine. Finally add the tomatoes and basil. Cook for a few minutes stirring until sauce slightly thickens.
6. Put each cutlet in a plate, spoon sauce over cutlets and serve.
7. I usually make garlic bread and a salad with this.

Tips:

Use a whole chicken: This will give you the most flavorful and moist results.
Season the chicken generously: Use a combination of salt, pepper, garlic powder, onion powder, and paprika.
Brown the chicken before baking: This will help to develop a crispy skin and seal in the juices.
Use a flavorful cooking liquid: Chicken broth, white wine, or even beer can all be used to add flavor to the dish.
Add vegetables to the pot: This will help to create a one-pot meal that is packed with flavor.
Cook the chicken until it is cooked through: The internal temperature should reach 165 degrees Fahrenheit.
Let the chicken rest before serving: This will help the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Chicken alla Romana is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its crispy skin, tender meat, and flavorful sauce, this dish is sure to be a hit with the whole family. So next time you're looking for a quick and easy chicken recipe, give Chicken alla Romana a try. You won't be disappointed!