Name: Chicken Alla Romana
Yield: 4 servings
Ingredients: 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary; 1 garlic clove, split; Salt and freshly ground black pepper; ¼ cup olive oil; 1 slice of bacon, diced; 1 frying chicken (3½ pounds), cut into serving pieces; 2 teaspoons tomato paste; ½ cup hot Chicken Stock; ½ cup dry white wine

Preparation info

4
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 frying chicken (3½ pounds), cut into serving pieces
Salt and freshly ground black pepper

Method

Sprinkle the chicken with salt and pepper.
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.
Remove the garlic and stir in the tomato pa

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Chicken Alla Romana

Ingredients

Method

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