Pollo alla Romana | Roman Chicken

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.

Receipt Date: September 15, 2020
Difficulty: Easy
Measurements: Imperial (US)

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


Heat the EVOO in a large heavy-bottom pan over medium-high heat. Sprinkle the chicken with sea salt, and pepper, then add them to the hot oil to brown them on all sides, about 8 minutes, then transfer to a plate. Add the onions, peppers, and garlic and saute until the onions are tender about 10 minutes. Add the Marsala and the tomatoes. Place the chicken pieces back into the pan and cook on low heat for 30 minutes, or until the chicken is cooked. Serve immediately.

Amy’s Favorite Pairing


$54.00 750 ml

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