It’s a must to serve Roman style chicken with slices of bread to make a tasty “scarpetta” with the delicious tomato and pepper sauce!

How to Make It


In a large skillet, heat the oil and make a soffritto with the sliced onion, the garlic clove and the tomato paste. Add the chicken and brown on all sides for a few minutes.

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When the chicken is well roasted, add the white wine and let the alcohol evaporate completely over high heat. Add the chopped peppers, chopped tomatoes, a few basil leaves and season with salt and ground black pepper.


Cover and cook over low heat for about 40 minutes. At the end of cooking, remove the lid and cook for another 15 minutes or so over medium heat to thicken the sauce. Roman Style Chicken is ready!