Roman chicken and tomatoes

Preparation info

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Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

The flavours in this screamingly simple stew - chicken, garlic, red pepper, tomato and ham - are so in tune with each other, that they fuse into a whole almost without you doing anything. We like that in a dish. Serve on a bed of fine tagliatelle tossed in butter and chopped parsley.


  • 2 tbsp olive oil
  • 4 chicken drumsticks
  • 4 chicken thighs
  • 2 garlic cloves, squashed
  • 2 slices of ham or bacon, 1 cm (½ in) thick
  • 100 ml ( fl oz) dry white wine
  • 4 medium tomatoes, finely chopped
  • 2 red peppers (capsicums), cut into strips
  • sea salt and freshly ground black pepper
  • 1 tbsp finely chopped parsley


Heat olive oil in a heavy-bottomed frypan and add chicken pieces. Brown well on both sides, leaving them on the first side without moving them for over 5 minutes before turning. Drain off excess fat as it renders from the chicken.

Add garlic and ham or bacon and cook for 5 minutes. Add white wine and allow to bubble and evaporate. Add tomatoes and red peppers, cover and cook for 10 minutes. Check the amount of liquid in pan, and add half a cup of hot water if dry.

Add salt and pepper, cover and cook gently for 20 to 30 minutes until chicken is tender. Stir in parsley and serve.