Pollo alla Romana (Roman-style Chicken)

🛒 Ingredients

• Chicken thighs (bone-in, skin-on) 150 g · 300 kcal
• Pancetta, diced 15 g · 60 kcal
• Red bell pepper 38 g · 11 kcal
• Yellow bell pepper 38 g · 11 kcal
• Canned diced tomatoes 100 g · 20 kcal
• Dry white wine 25 g · 20 kcal
• Garlic, minced 3 g · 4 kcal
• Onion, chopped 25 g · 10 kcal
• Olive oil 5 g · 45 kcal
• Fresh basil leaves 4 g · 1 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry and season generously with salt and pepper. In a large heavy-bottomed pan, heat olive oil over medium-high heat and brown the pancetta until crispy; remove and set aside.
2. In the same pan, brown the chicken thighs on all sides until golden, about 5-7 minutes per side; remove and set aside.
3. Add chopped onion and bell peppers to the pan, sautéing until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the dry white wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
5. Stir in the canned diced tomatoes and return the chicken thighs to the pan. Bring to a gentle simmer, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender.
6. Stir in the fresh basil leaves and the crispy pancetta. Taste and adjust seasoning as needed. Serve hot, optionally with crusty bread or pasta.