Roman Chicken, Pepper, and Tomato Stew


Pollo in Umido Alla Romana

Yield: 8 Servings


2 Tbsp Flying Olive Garlic, Tuscan Herb, or Baklouti Green Chili (very spicy) or a Combination Extra Virgin Olive Oil

3 pounds chicken thighs (I used boneless, skinless thighs cut in half, but I reduced cooking time by 10 minutes once in the sauce)

4 bell peppers: green, yellow, or orange or a combination, cut into 1” strips

4 cloves garlic, minced

1 cup dry white wine

1 cup chicken or veggie broth, reduced salt

3 cups (28 oz can) crushed tomatoes

½ tsp sea salt

½ freshly ground black pepper

Pinch of crushed red chile flakes

1 dried bay leaf

4 Tbsp freshly chopped flat-leaf (Italian) parsley


Cooked Pasta, rice, zoodles, or spaghetti squash (in photo), if desired



Heat Flying Olive Extra Virgin Olive Oil of Choice in a large skillet over medium-high heat. Add chicken thighs and brown for approximately 5 minutes on each side, turning once. Remove chicken from the pan and set on a plate.

Add pepper and cook, stirring, for about 5 minutes or until lightly browned. Stir in the garlic and cook for 30 seconds to 1 minute. Increase the heat to high and carefully pour in the wine, Allow to boil, scraping up the browned bits until the wine has evaporated, about 2-4 minutes.

Add the broth and tomatoes, and stir. Add the salt, pepper, chile flakes, and bay leaf. Nestle the chicken and juices into the veggies. When the mixture comes to a boil, reduce the heat to low and cover. Simmer for 45 minutes (about 30 for boneless), or until the peppers are tender and the chicken is cooked through. Discard the bay leaf. Transfer to a serving plate and garnish with parsley. Serve hot on cooked pasta, rice, zoodles, or spaghetti squash (in photo), if desired.

Submitted by Barb L.