Chicken Alla Romana

Preparation info
  • 4

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 frying chicken ( pounds), cut into serving pieces
  • Salt and freshly ground black pepper

Method

  1. Sprinkle the chicken with salt and pepper.

  2. Heat the oil and bacon and add the garlic. Cook briefly and add the chicken. Cook until chicken is golden on all sides. Sprinkle with the rosemary and add the wine. Cover and continue to cook for ten to fifteen minutes, until the chicken is tender.

  3. Remove the garlic and stir in the tomato pa