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    Home » Recipes » Lunch & Dinner

    One-pot Italian chicken peppers recipe

    Published: Jul 30, 2021 by Federica · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    Easy one-pot Italian chicken, super yummy and with a sensational juicy sauce. Get ready to dip a slice of toasted bread or maybe a loaf of bread into it. To pick that gorgeous juicy soft peppers sauce that melts once are into your mouth. Seriously, this Italian chicken with peppers and onions is the recipe that can't be miss.

    One-pot Italian chicken peppers with leaf of basil and tymes

    This is a very simple dish, but yet super succulent. It is perfect to eat during those final Summer days, perhaps in the garden surrounded by family or friends. It tastes even more delicious the next day. Try it with a vegetarian bruschetta for a starter, to recreate an Italian atmosphere! Additionally, why not end your dinner with an indulgent chocolate crostata.

    Back in Italy, this dish is originally prepared in Rome during the feast of the assumption that falls on the 15th of August. It is called "Pollo Alla Romana" which means Roman chicken. As a tradition for this feast is a rite to celebrate it on the beach eating this Roman chicken and staying on the beach until very late. Spending the night watching the fireworks, doing the midnight swim, or seeking the shooting stars. I am already dreaming it!

    Roman chicken on a green plate with some toasted slices of bread

    How to prepare this lush Roman chicken?

    As for most of the Italian recipes, the ingredients are few and to achieve a better taste is important to choose the best products you can find. Let's look at which ingredients we need to recreate this recipe.

    Roman chicken Ingredients
    • Chicken- use chicken thighs and chicken leg with skin on it and bones.
    • Peppers*- the secret to achieving that sweet flavour is to use not only the red peppers but even the yellow and green ones.
    • Tomatoes- choose cherry tomatoes tin and some fresh cherry tomato vine.
    • Onion- for me brown onion.
    • Oil- use extra-virgin olive oil. It is not just excellent for your health but is the prime ingredient of Italian cuisine.
    • Wine- choose dry white wine. My choice would be Verdicchio Dei Castelli di Jesi. It has herbal, citrus and crispt tones that match perfectly with the tomatoes and the peppers.
    • Herbs- use fresh herbs, as they have more flavour comparing to the dried ones. I have used Basil here, however, you can use fresh marjoram and thyme.

    *Tip: Use a mix of different varieties as Romano peppers and Bell ones.

    Step by step introductions

    This one-pot Italian chicken is prepared using the same frying pan for all the steps. No need to wash the pan in between the uses. In this case, it will help to maintain the flavour. I have to say this is one of my favourite recipes that I cook every year during Summer. All the family, children included love this dish, so you need to try it! Is super easy to make and to help you out I have dived the work into few easy steps.

    Sauté the peppers

    Cutting peppers on a chopping board

    Step one: cut the onion into small cubes and cut the peppers, previously wash, into slices 0,05 mm thick. Pour the extra virgin olive oil and add the onion to a medium frying pan. Saute' on medium heat until the onion is starting to get blond.

    Sauté the peppers

    Step two: add the peppers, salt and ground black pepper to the frying pan on medium heat and cook for 20 minutes. Stir occasionally, the peppers will be ready when they are starting to get soft.

    Step three: remove the peppers and set them aside on a plate.

    Seal the chicken

    Seal the chicken

    Step one: add the extra virgin olive oil and the chicken with skin touching the pan in the same frying pan. Seal the chicken for 5 minutes on every side, it needs to get brown. Add salt and ground black pepper to it.

    Assembeling

    Chicken and peppers on a pan

    Step one: once the chicken is sealed, add the peppers back and let me cook for 5 minutes on medium heat.

    Step two: pour the wine into the pan and let evaporate the alcohol.

    Step three: add the cherry tomatoes vine, previously washed and cut it in half. Let them cook for 10 minutes, they are ready when are starting to get soft.

    Roman chicken ready in a frying pan with tomatoes sauce, peppers and some leaf s of basil and tymes

    Step four: pour the tomatoes cherry sauce and basil leaf into the frying pan. Let cook for feather 30 minutes on medium heat till the tomatoes sauce is beginning to tighten up and you see a nice juicy sauce. Stir occasionally.

    Roman chicken on a plate with some slices of toasted bread

    Frequently asked questions

    Can I make this one-pot chicken recipe in advance?

    Absolutely, it will be tastier as the sauce will have time to set.

    How to store the leftover?

    Store the leftover in an airtight container in the fridge for up to 3 days.

    Can I use just the red peppers for this recipe?

    Yes, of course. However I suggest you use mixed colour peppers, has will give more taste to it.

    I have left with some peppers sauce, how to use it?

    Use it for the pasta, it will be so delicious. Don't forget to grate some Parmigiano Reggiano cheese on it.

    One-pot Italian chicken with peppers and onion sauce with tomatoes on a brown plate with some slices of toasted bread

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    📖 Recipe

    one-pot italian chicken on a plate with a slice of toasted bread
    Print Recipe Pin Recipe
    5 from 3 votes

    One-pot Italian chicken peppers

    Try this traditional Summer Italian Roman chicken recipe, super easy and with a sensational juicy pepper sauce to dip in a slice of toasted bread.
    Prep Time15 minutes mins
    Cook Time1 hour hr 10 minutes mins
    Total Time1 hour hr 25 minutes mins
    Course: Main Course
    Cuisine: Italian
    Keyword: One-pot Italian chicken peppers
    Servings: 4 people
    Calories: 394kcal

    Ingredients

    Peppers

    • 500 gr peppers bell and romano peppers
    • 3 tablespoon olive oil  extra virgin
    • ½ onion brown
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper

    Chicken

    • 2 tablespoon olive oil extra virgin
    • 600 gr chicken thighs and legs with skin and bones on
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 132 ml white wine Verdicchio Dei Castelli di Jesi
    • few leaves basil
    • 14 cherry tomatoes vine
    • 400 gr cherry tomato sauce

    Instructions

    Sauté the peppers

    • cut the onion into small cubes and cut the peppers, previously wash, into slices 0,05 mm thick.
    • pour the extra virgin olive oil and add the onion to a medium frying pan. Sauté on medium heat until the onion is starting to get blond.
    • add the peppers, salt and ground black pepper to the frying pan on medium heat and cook for 20 minutes. Stir occasionally, the peppers will be ready when they are starting to get soft.
    • remove the peppers and set them aside on a plate.

    Seal the chicken

    • add the extra virgin olive oil and the chicken with skin touching the pan in the same frying pan. Season the chicken with salt and ground black pepper.
    • Seal the chicken for 5 minutes on every side, it needs to get brown.

    Assembling

    • once the chicken is sealed, add the peppers back and let me cook for 5 minutes on medium heat.
    • pour the wine into the pan and let evaporate the alcohol.
    • add the cherry tomatoes vine, previously washed and cut it in half. Let them cook for 10 minutes, they are ready when are starting to get soft.
    • pour the tomatoes cherry sauce and basil leaf into the frying pan. Let cook for feather 30 minutes on medium heat till the tomatoes sauce is beginning to tighten up and you see a nice juicy sauce. Stir occasionally.
    • serve the chicken in a serving dish with all the peppers sauce on a side before eating and with plenty of slices of bread.

    Notes

    Can I make this one-pot chicken recipe in advance?
    Absolutely, it will be tastier as the sauce will have time to set.
    How to store the leftover?
    Store the leftover in an airtight container in the fridge for up to 3 days.
    Can I use just the red peppers for this recipe?
    Yes, of course. However I suggest you use mixed colour peppers, has will give more taste to it.
    I have left with some peppers sauce, how to use it?
    Use it for the pasta, it will be so delicious. Don't forget to grate some Parmigiano Reggiano cheese on it.
    One-pot Italian chicken peppers

    Tried this recipe?

    Follow me on Instagram and tag me or mention me on your posts or on your stories. I will happy to see your beautiful creations. I will see you on Instagram and on Pinterest too!

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    Reader Interactions

    Comments

    1. Elizabeth

      May 23, 2022 at 7:29 pm

      5 stars
      This was really good. I do not drink alcohol so I subbed the wine for chicken broth. Will make again!

      Reply
      • Federica

        May 25, 2022 at 6:37 pm

        This is a great alternative to wine. I am happy it turns it good!

        Reply
    2. Giangi

      May 26, 2022 at 3:54 pm

      5 stars
      My mom used to make this dish when we lived in Rome and during the summers in Pescara. What fond memories! Thank you for sharing the recipe as I have been looking for it.

      Reply
    3. Bianca

      May 29, 2022 at 7:34 pm

      5 stars
      Another amazing recipe Fede! Made this for dinner today. My dad and I absolutely loved it! Thank you for the yummy recipe

      Reply

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    Hi, I'm Federica! Recipe developer, and food photographer behind Fede The Clumsy Chef, welcome to my kitchen, it's so nice to see you!!! 

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