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POLLO ALLA ROMANA

 

2 WHOLE BONELESS CHICKEN BREASTS

1 EACH GREEN, RED, YELLOW PEPPER

1 LARGE ONION – sliced

1 ROSEMARY SPRIG

½ CUP WHITE WINE

2 GARLIC CLOVES

4 PLUM TOMATOES – crushed

¼ CUP OLIVE OIL

PINCH of SALT – or more to taste

FRESHLY GROUND BLACK PEPPER

 

Cut the chicken breasts into pieces.  Remove the seeds from the pepper and slice each into 8 pieces.  Sauté the chicken in the olive oil in a large skillet, together with the garlic and rosemary.  Cook for about 3-5 minutes.  Add the wine and simmer until it has almost evaporated.  Add the onions and peppers and cook for 6-7 minutes more on medium-high heat.  Taste for salt and pepper and adjust. Add the tomatoes and continue cooking for a few more minutes. Until the tomatoes are soft and have released their juice.

 

BUON MANGIATA! 

 

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