Mediterranean Roman-Style Chicken
Roman-style chicken is a traditional Italian dish that combines juicy chicken pieces with a savory-sweet stew of bell peppers, tomatoes, garlic, olives, and herbs. Simmered to perfection, it’s wholesome, Mediterranean, and full of soul-warming flavor. Serve it with crusty bread, couscous, or polenta.
⏱ Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: ~55 minutes
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs (or breasts)
Salt & pepper, to taste
2 tablespoons olive oil
For the Stew:
1 medium yellow onion, sliced
3 cloves garlic, minced
2 bell peppers (1 red, 1 yellow), sliced into strips
½ cup dry white wine (or chicken broth)
1 (14 oz) can crushed tomatoes (or diced)
½ cup chicken broth
¼ cup Kalamata olives, pitted and halved
1 tablespoon capers (optional)
1 teaspoon dried oregano
1 teaspoon dried basil (or 1 tablespoon fresh)
¼ teaspoon chili flakes (optional)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, for garnish
Instructions
1. Season and Sear the Chicken:
Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet or braised over medium heat. Sear chicken, skin-side down, for 5–6 minutes until golden. Flip and sear the other side for 3–4 minutes. Remove and set aside.
2. Sauté Vegetables:
In the same pan, add sliced onions and bell peppers. Cook 4–5 minutes until soft. Stir in garlic and cook 1 minute until fragrant.
3. Deglaze and Simmer:
Add wine (or broth) and scrape up any browned bits. Let it reduce for 2–3 minutes. Add tomatoes, chicken broth, oregano, basil, olives, capers, and chili flakes. Stir to combine.
4. Add Chicken Back In:
Nestle seared chicken thighs into the sauce. Cover and simmer on low heat for 25–30 minutes until chicken is cooked through and tender.
5. Finish and Garnish:
Sprinkle with fresh parsley and basil before serving. Taste and adjust seasoning as needed.
️ Serving Suggestions
Over polenta, couscous, or mashed potatoes
With crusty sourdough or olive bread
Paired with grilled zucchini, roasted eggplant, or a simple arugula salad
Notes & Tips
Make it ahead: Tastes even better the next day! Let flavors meld overnight.
Use boneless chicken: Boneless thighs or breasts work too — reduce simmering time by 5–10 minutes.
Extra veggies: Add mushrooms or zucchini for more heartiness.
Low carb: Skip wine, use more broth, and serve with cauliflower mash or grilled veggies.
❓ Frequently asked questions FAQ
Q: Can I use fresh tomatoes?
A: Yes! Use about 3 cups of chopped ripe tomatoes. Simmer longer to reduce excess liquid.
Q: Can I make this in a slow cooker?
A: Yes. Sear chicken first, then add all ingredients to a slow cooker and cook on low for 5–6 hours.
Q: Is this freezer-friendly?
A: Absolutely! Let cool fully, then freeze in portions for up to 2 months.
Nutritional Information
Calories: ~370
Protein: 28g
Fat: 24g
Carbs: 10g
Fiber: 2g
Sugar: 4g