Pollo Alla Romana Con Peperoni
Preamble
The date used is an estimate - the menu comes from a folder marked 'Menus 78/9', and comes after August and September menus.
Ingredients
2 small frying Chickens
Salt
Freshly-ground Black Pepper
4-6 tablespoons Olive Oil
1/2 Spanish Onion finely chopped
1/2 pint dry White Wine
1 lb Tomatoes peeled seeded and chopped
2 cloves Garlic mashed
2-4 green Peppers sliced
Method
Cut chicken into serving pieces and season to taste with salt and freshly ground black pepper. Saute chicken piece in olive oil until golden brown on all sides. Add finely chopped onion and dry white wine, and cook over a high heat until wine is reduced to half the original quantity. Add chopped tomatoes and garlic; cover pan and simmer until chicken is tender.
In meanwhile, saute sliced green peppers in a little oilve oil until tender. Serve with chicken.
Remarks
Appeared on menu: Pollo con Peperoni set menu (chicken pieces cooked with tomatoes, hot and sweet peppers, onion and white wine)
VariationsSee also
this version
Pollo Pepperoni Poultry;
Main Course - Restaurant quantity chicken with peppers, chilli & tomato
Pollo Alla Romana Con Peperoni Poultry;
Main Course - Chicken sauteed & finished with white wine & tomatoes, served with sauteed green capsicums
Chicken Cacciatora - Hunter Style Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Chicken Cacciatora
Roast Chestnut and Chicken Salad Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Roast Chestnut and Chicken Salad
Florentine Chicken Poultry;
Main Course - Though this method of frying chicken is said to originate in Florence (Tuscany) it is used all over the world
Chicken Fricassee Poultry;
Main Course - The sweetest part of any meat or poultry is the part closest to the bone
Chicken Fricassee Poultry;
Main Course - The sweetest part of any meat or poultry is the part closest to the bone
Lemon chicken Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Lemon chicken
Chicken Breast Livorsese Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Chicken Breast Livorsese
Pigeon with Marsala Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Pigeon with Marsala
Pigeon with Peas Poultry;
Main Course - An ideal dish for a dinner party at home
Roast Stuffed Quail Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Roast Stuffed Quail
Quail wrapped in coppa with ricotta, sage and chard Poultry;
Main Course - A recipe from Great Australian Chefs, This is Phillip Johnson's recipe for Quail wrapped in coppa with ricotta, sage and chard
Roasted stuffed quails Poultry;
Main Course - A recipe from Great Australian Chefs, This is Valerio Nucci's recipe for Roasted stuffed quails
