Roman Chicken Stew

Name: Roman Chicken Stew (Pollo Grillettato alla Romana)
Yield: Serves 4–6
Cuisine: Italy
Ingredients: salt and pepper; 8 slices from a French stick loaf, cut at an angle to give the largest possible slice; 1 X 3 lb (1.5 kg) chicken, jointed; 3 tablespoons olive oil; 2 oz (50 g) prosciutto crudo, coarsely chopped; 4 tablespoons chopped parsley; 1 large glass white wine; large pinch dried marjoram; 1 large clove garlic, peeled and chopped; ½ chicken stock cube or 4 tablespoons very concentrated chicken stock; 1 lb (450 g) canned tomatoes, drained and de-seeded

Pollo Grillettato alla Romana

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

The Lazio is one of the few areas where chicken is eaten in any quantity worth mentioning - ‘Alas,’ say the Italian cardiologists, ‘not enough white meat is eaten in this country!’ Rabbit can be cooked in exactly the same way for an equally delicious dish.

Ingredients

1 X 3 lb (1.5 kg) chicken, jointed
2 oz (50

Europe
Italy
Lazio
Stew
Mediterranean

Method

Wash and dry the chicken joints. Fry the prosciutto and parsley together in the oil for about 5 minutes over a low heat. Add the chicken joints, raise the heat and brown them well all over. Sprinkle the wine over the chicken, then add the garlic and marjoram. Add the tomatoes, stock cube or stock and salt and pepper. Cover and simmer for 30 minutes, stirring occasionally.

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