Pollo alla Romana

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

Italian methods of preparing chickens for the table are often excellent. The birds themselves are usually rather stringy.


  • two small chickens (poussins)
  • olive oil
  • salt
  • garlic
  • bay


Take two small chickens (poussins) and cut them through the carcase lengthwise. Sauté them with olive oil, salt, garlic, bay, and thyme in a stewpan with the lid on. Turn them about until they are well browned. Pour off the oil, and replace it by some tomato purée, a