Italian Meat - Poultry and Game Recipes - Roman Chicken (Pollo Alla Romana) Recipe

Ingredients

• 1.25 kg/2 3/4 lb oven-ready chicken

• Salt and freshly ground black pepper

• 30 ml/2 tbsp oil

• 4 rashers (slices) bacon, rinded and diced

• 1 large onion, chopped

• 2 garlic cloves, sliced

• 10 ml/2 tsp chopped fresh rosemary

• 300 ml/1 1/4 cups white wine

• 45 ml/3 tbsp tomato puree (paste)

• 600 ml/2 1/2 cups chicken stock

• Noodles, to serve

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Method:

1. Joint the chicken, season with salt and  pepper and brush with some of the oil.

2. Heat the oil in a deep saucepan and fry (sauté) the bacon, onion and garlic for 1 minute, stirring.

3. Add the chicken pieces and try until they are golden brown, turning frequently.

4. Sprinkle with the chopped rosemary and pour in the wine. Simmer for 5 minutes.

5. Stir in the tomato puree and gradually add the stock. Cook for 40 minutes and serve with noodles.