It’s simple and delicious and as usual in Rome, it’s in the sauce!!! Its sauce makes it another perfect dish for cleaning the plate with a piece of bread.
Chicken in a pan Roman style
- Preparation time: 60 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 1 chicken in pieces
- 50 gr or 2 oz of prosciutto fat
- 250 gr or 9 oz of peeled tomatoes (half a small can)
- ½ glass of wine
- 1 clove of garlic
- 1 bunch of marjoram
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- In a pan with a little oil, melt the ham fat, cutting it into pieces over a gentle flame.
- Add the chopped chicken and garlic and sauté for a few minutes.
- Add the wine and let it evaporate. Add the peeled tomatoes crushed with a fork and the marjoram.
- Cook for about forty minutes on a gentle heat. Season with salt and pepper.
Tips to ensure the success of the dish:
- Prepare the chicken. Wash well and dry. Obviously, all the surfaces that have been in contact with the raw chicken must be sanitized. Brown the outside of the chicken in a pan.
- Once the outside of the chicken is browned, cooking should be long and over low heat for the most tender meat.
