Chicken, Roman Style

By Marian Burros

Published December 21, 1982

Total Time
About 1 hour 30 minutes
Rating
4(18)
Comments
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Featured in: THE ART OF TRANSFORMING WINTER VEGETABLES

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Ingredients

Yield:8 servings

THIS CHICKEN DISH, SERVED WITH RICE, WOULD GO VERY WELL WITH THE CELERIAC AND RED PEPPER SALAD.

  • 10 pounds chicken, cut in serving pieces

  • ½ cup flour

  • Salt and freshly ground black pepper to taste

  • ¾ cup or more of butter

  • 1 cup finely chopped onion

  • ½ cup nitrite-free ham, cut in julienne strips

  • 1 cup dry white wine

  • ½ teaspoon dried rosemary

  • 3 cups fresh or canned tomatoes, well drained

  • 4 green peppers, sliced

  • 4 medium cloves garlic, minced

  • ¼ cup olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

17 grams carbs; 479 milligrams cholesterol; 1552 calories; 46 grams monosaturated fat; 20 grams polyunsaturated fat; 37 grams saturated fat; 111 grams fat; 1 gram trans fat; 4 grams fiber; 1904 milligrams sodium; 111 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rub chicken pieces with mixture of flour, salt and pepper. Melt 4 tablespoons butter in skillet and brown half of chicken in it. Use more butter as needed. Repeat operation with additional butter and remaining chicken. Remove chicken.

  2. Step 2

    Melt 4 tablespoons butter in the skillet and saute onion and ham for 5 minutes. Return the chicken to the skillet; add wine and rosemary; cook over low heat until wine is absorbed. Add tomatoes.

  3. Step 3

    Cover and bake at 350 degrees for about one hour, or until chicken is done.

  4. Step 4

    Meanwhile, saute green pepper and garlic in hot olive oil. Fifteen minutes before chicken is done, add to chicken. Taste for seasonings and serve.

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Ratings

4 out of 5
18 user ratings
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Comments

pdxfoodie

Ten pounds of chicken ?

Ellen

Overall very tasty, but be careful. Chicken breasts were overdone (172 degrees) after 35 minutes. They would have been inedible after an hour. I sliced the onions instead of dicing, to match the slices of bell pepper and ham. Doing the peppers separately worked out well, but again, care is needed. The garlic started to burn before the peppers were soft. Add the garlic later. I wound up adding the pepper mixture to the sauce after the chicken was (over) done, so they didn't get the 15 minutes.

pdxfoodie

Ten pounds of chicken ?

Trisha

Wonderful, husband said it was excellent ! Cooked at 350 for 30 min. Then to 300 next 30. Chicken was so tender !

Ellen

The peppers were actually great, despite (or maybe because of) not cooking for the 15-minutes called for. They maintained more texture. I browned the chicken in a combination of butter and olive oil to keep the fat from burning, as butter alone tends to do. I also added a bit of oregano in with the rosemary. Overall, the sauce was fabulous. I served this dish with brown rice, which worked really well with it.

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