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Chicken alla romana
30 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 525
  • Fat about 27g
  • Carbohydrates about 37g
  • Protein about 31g
This is needed
This is needed for 4 people
  • 4 chicken thighs (each approx. 180 g)
  • oil for frying
  • 1 tsp salt
  • a little pepper
To braise
  • 1 onions, cut into strips
  • 2 garlic clove, sliced
  • 2 yellow pepper, cut into strips
  • 2 tbsp tomato puree
  • 4 tomato, cut into pieces
  • 0.75 tsp salt
  • a little pepper
  • 1 dl white wine
  • 4 sprigs oregano, leaves torn off
Rosemary potatoes
  • salted water, boiling
  • 800 g waxy potatoes, peeled, cut into approx. 3 cm pieces
  • 2 tbsp olive oil
  • 1 garlic clove, cut in half
  • 2 sprigs rosemary, needles removed
To roast
  • 0.25 tsp sea salt
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And that's how it's done
And that's how it's done
Halve the chicken thighs, season. Heat the oil in a cooking pot. Brown the chicken in batches for approx. 10 mins. all over, remove. Wipe away the cooking fat.
To braise
Briefly sauté the onion and garlic cloves in the same pot, add the pepper, tomatoes, oregano and tomato puree, cook briefly, season. Pour in the wine, bring to the boil, reduce the heat. Return the chicken to the pot, cover and braise over a medium heat for approx. 20 mins. Remove the lid and braise for a further 40 mins.
Rosemary potatoes
Parboil the potatoes in boiling salted water for approx. 10 mins. Drain the potatoes, mix with the oil, garlic and rosemary, transfer to a baking tray lined with baking paper.
To roast
Approx. 30 mins. in the centre of an oven preheated to 220°C. Salt the potatoes, serve the chicken with the potatoes.