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Pollo Alla Romana

Recipe Image: Pollo Alla Romana

Pan-seared chicken, stewed with Flame-Roasted Peppers & Onions, tomatoes, white wine, garlic, and herbs. Mediterranean made easy. This tasty cacciatore-style chicken is low on labor and long on flavor, thanks to RoastWorks Flame-Roasted Peppers & Onions.


Ingredient Measurement
Olive oil 2.0 fl oz
Chicken, whole, cut in 8 pieces 8.0 lb
White wine 12.0 fl oz
RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb 20.0 oz
Garlic, chopped 3.0 tbsp
Basil, dried 2.0 tbsp
Salt 2.0 tsp
Pepper 1.0 tsp
Tomatoes, canned, diced 28.0 oz
Basil leaves, fresh, sliced 12.0 count


  • Heat olive oil in a large saute pan over medium heat. Add chicken pieces in batches, and brown on all sides. Place chicken pieces in a 2" full-sized hotel pan.
  • Degrease saute pan. Pour white wine into pan and deglaze over medium-high heat. Add RoastWorks Flame-Roasted Peppers & Onions and garlic and reduce over medium-high heat for 2-3 minutes. Season with salt and pepper and pour over chicken in pan.
  • Add diced tomatoes, with juices, to pan. Cover with foil and place in a 325°F convection oven for 45 minutes.
  • Garnish pan with basil slices. Serve.

Yield: 24.0 Servings (8.0 oz.)


RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb