Pollo alla Romana

Course Hoofdgerecht gevogelte
Cuisine Italian
Servings 4 pax


  • 4 pcs chicken thighs without bones
  • Olijfolie
  • 1 pcs red pepper in slices
  • 0,5 liter Tomatensaus basic sauce


  • Salt the chicken on the meat and cook over a high heat, first skin side, then meat side. Don't let it turn brown. Remove immediately from the pan and place in a casserole.
  • Fry the pepper in a clean pan in the olive oil plus the shortening of the chicken. Simmer until the pepper is done. Then add the tomato sauce.
  • Bake the chicken in the foil-covered casserole in the oven at 180ºC for 1 hour. Then 5 minutes without film at 200ºC. Serve with the tomato sauce with peppers.
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