chicken with peppers and tomatoes

A rustic Italian-American favorite, this dish features tender chicken thighs braised in a savory tomato-and-pepper sauce infused with garlic, rosemary, and a splash of white wine. It’s a comforting, one-pan meal that captures the essence of Roman-inspired flavors.

Origin Chef John’s Roman-Style Chicken

Inspired by pollo alla romana , a traditional Roman dish, this recipe combines Mediterranean ingredients like tomatoes, bell peppers, and olives with New World touches like chicken thighs. Chef John’s version simplifies the classic while honoring its roots in Roman peasant cooking, which prioritized humble ingredients and slow-cooked depth.

What I Love About This Recipe

The dish balances bright acidity from tomatoes and white wine with earthy rosemary and sweet bell peppers. The chicken becomes fork-tender, and the sauce—rich with caramelized onions and briny olives—pairs perfectly with crusty bread or pasta. It’s a weeknight-friendly recipe that feels indulgent and nostalgic.

Also Read : Creamy Italian White Bean Soup

Chef John’s Roman-Style Chicken

Recipe by RecipeWikki

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

458

kcal

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lbs)

• Salt and black pepper to taste

• 2 tbsp olive oil

• 1 large onion, sliced

• 2 bell peppers (red or yellow), sliced

• 4 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

• ½ cup dry white wine (e.g., Pinot Grigio)

• 1 (28 oz) can crushed tomatoes

• ½ cup pitted green olives (optional)

• 1 tsp sugar (optional, to balance acidity)

• Fresh parsley, chopped (for garnish)

Directions

• Pat the chicken thighs dry and season generously with salt and pepper.
• Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until golden and crispy. Flip and cook 3 minutes more. Remove and set aside.
• Reduce heat to medium. Add onion and bell peppers; sauté for 8-10 minutes until softened. Stir in garlic and rosemary; cook 1 minute.
• Pour in white wine, scraping up browned bits. Let simmer for 2 minutes to reduce slightly.
• Add crushed tomatoes, olives (if using), and sugar (if desired). Nestle the chicken thighs back into the pan, skin-side up.
• Bring to a gentle simmer, cover, and cook for 25-30 minutes, until chicken reaches 165°F (75°C) internally.
• Garnish with parsley and serve hot.

Notes

• Substitute chicken drumsticks for a different cut, or use boneless thighs (reduce cooking time to 15-20 minutes).
• Add capers or artichokes for a briny twist.