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Roman Braised Chicken
with Roasted Peppers

Posted by Denise on April 14, 2013  

roman chicken with roasted peppers in pan

Roman Braised Chicken with Roasted Peppers is a rustic, flavor-filled one-pan meal sure to please your whole family.

Roman-style Braised Chicken with Roasted Peppers is full of garlicky, chicken-y, roasted pepper flavor enhanced with a white wine and tomato sauce. Filling and rustic, we loved this homey Italian inspired meal. Glenn especially liked roasting the peppers since this step gives the entire dish a smoky, pepper taste. And it’s fun to scorch the skin off of the peppers!

Peppers can be roasted in the oven, on the stove or on a grill. We like how easy it is over a flame on the grill. The peppers’ skin gets black, but when they are placed in a bag with the top sealed the steam created by the peppers sweats the skins loose. Just be careful not to burn the flesh under the tougher outer skin when roasting and the final product will be perfect.

You can use a whole chicken cut into 8 pieces or as we do, use 8 thighs. Thigh meat handles longer cooking without losing moisture or flavor so it is our favorite chicken part to use when stewing or braising. This recipe, however, doesn’t cook for that long so you could use the entire chicken with little risk of it drying out.

If you are using cast iron pans, always use one that is enameled on the inside of the pan when the recipe calls for tomatoes or other acidic ingredients. Acidic items will react with uncoated cast iron.

We found this recipe in the 2011 Food and Wine Annual Recipes cookbook and have made small modifications to it.


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Roman Braised Chicken
with Roasted Peppers

 roman chicken with roasted peppers ingredients

Roman Braised Chicken with Roasted Peppers ingredients


Makes 4 servings



2 ½

pounds tomatoes, peeled and coarsely chopped


tablespoons extra virgin olive oil


chicken pieces


Salt and freshly ground pepper


garlic cloves, minced or thinly sliced


teaspoon crushed red pepper flakes or more depending on how hot you like it


cup dry white wine


red bell pepper


green bell pepper


yellow bell pepper






1.    Fill a large deep pot with water and heat to a boil. Gently slide several tomatoes at a time into the boiling water and leave in only long enough for the tomato skin to split, 15 to 30 seconds. Don’t cook the tomato now, so immediately remove the tomato from the water when the skin splits and move it to a bowl to cool. Once the tomato is cool, the skin will slip right off. Chop the peeled tomato into 1” chunks and discard the hard end where the stem attached and the skins. Hold until needed.


hot water peeling tomatoes hot water peeling tomatoes 2



2.    Heat the olive oil over medium high heat in a heavy enamel-coated cast iron pan, such as a Dutch oven. Once the oil is heated, place half of the chicken pieces skin side down in the oil and salt and pepper them. Cook the chicken parts until they are browned on each side, about 6 minutes, then remove them to a plate and add the remaining chicken and repeat the browning process. Don’t worry about cooking the chicken at this stage, just brown the pieces and set aside until needed.


browning chicken for roman braised chicken



3.    After browning the chicken and removing it from the pot, lower the heat to medium. Add the garlic and crushed red pepper to the pot and sauté for about 1 minute until the garlic is golden brown, stirring periodically. Add the wine and turn the heat to high; boil until the wine reduces to about ¼ cup, about 3 minutes.


4.    Add the tomatoes to the pan along with the chicken and any juices from the plate. Turn the heat to low and cover the pan. Braise until the chicken is cooked through, about 40 minutes. If you are using breast meat, check them after about 25 minutes for doneness. If they are done, remove them and keep them warm until the rest of the chicken is done.


chicken in pan with sauce for roman braised chicken




5.    Meanwhile, roast the bell peppers by charring them over a flame on the stove or barbeque grill. Put the charred peppers into a plastic or paper bag and seal the top to hold the moisture in and let sit for several minutes. Gently peel the skins off with a paper towel and cut the peppers into ¾” strips.


roasting peppers 1 roasted pepper for roman braised chicken

roman chicken roasted peppers



6.    When the chicken is completely cooked, remove all of it from the pan and raise the heat on high to boil the sauce. Reduce the sauce by one-third, about 10 minutes. Turn the heat to medium low and add the chicken back into the pan. Add the pepper strips in and allow it to simmer until everything is hot. Adjust seasonings by adding salt and pepper if needed. Serve in bowls with crusty bread for sopping up the sauce.


roman braised chicken with roasted peppers in bowl 


 roman braised chicken with roasted peppers on platter



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