Pollo alla Romana is such an iconic Roman chicken dish that truly is delicious and very easy to make. The traditional recipe calls for white wine, but I tried it a few years ago with Marsala and loved it even more. I like to reserve some of the sauce to toss with pasta for a quick and easy side. Serve with a loaf of crusty bread and a bottle of Podere Albiano Rosso di Toscana.
See ingredients, directions and pairings.
1 Whole Chicken, cut into 8 pieces
2 Onions, sliced
3 Red Bell Peppers, sliced
2 Garlic Cloves, chopped
1/2 cup Marsala Wine
1 14 ounce Can of Imported Italian Tomatoes, chopped
3 tablespoons EVOO
Sea Salt and Pepper to taste