This is your classic one-pot comfort food cooking. I often serve it with green veggies and some steamed baby potatoes or to make it even easier, have a chunky loaf of sourdough on the table to help mop up all the yummy juices. 

This recipe has been a favourite amongst a group of my friends for ages. We all love it, cook it often and even make it for each other when things are a bit tough.

It’s also a perfect dish for doubling if you want to feed guests a simple but tasty meal at this cooler time of year. Serve it Italian style – in the middle of the table with salad, bread and wine. 

I noticed chef Neil Perry (aka Rockpool) writing about the same dish, (he called his Italian Chicken) in the Sunday paper recently. He used chicken pieces, like drumsticks and marylands, but I really prefer chicken thigh fillets, as we don’t need to worry about any bones but they still stay nice and moist.

I have had this recipe for so long I can’t remember where the original came from, my guess is I found it in an Australian Good Taste or Good Food Magazine.

One last thing….I have a love of and obsession with TINNED TOMATOES,  they are one of my pantry staples all year round. A quick soup base, a pasta sauce, thrown into a slow cooker with meat and veggies, there isn’t much a tin of tomatoes can’t do. 

Roman Chicken

2016-03-17 21:11:33

Serves 5

a one-pot chicken dish with tomatoes, bacon, capsicums and olives.

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. 500 grams chicken thigh fillets, trimmed and halved
2. 2 tablespoons olive oil
3. 2 garlic cloves, finely chopped
4. 2-3 rashers of bacon, trimmed, finely chopped
5. 2 teaspoons dried oregano leaves
6. 1/2 teaspoon dried chilli flakes or 1/2 a fresh red chilli, de-seeded and finely chopped (optional)
7. 800 gram tin of diced tomatoes
8. 1 large red capsicum, de-seeded and chopped roughly
9. 1 large yellow capsicum, de-seeded and chopped roughly
10. a handful of pitted black olives and chopped fresh basil to serve

Instructions

1. Heat olive oil in large frying pan or casserole dish over a medium heat.
2. Add chicken pieces and cook until browned all over. If your pan is small, do this in 2 batches.
3. Set chicken aside on a plate.
4. Add garlic, bacon and chilli to the pan and sauté for a few minutes until golden.
5. Add chopped capsicums, tinned tomatoes and the browned chicken into the pan. Season with salt and pepper.
6. Cover pan and simmer gently for 20 minutes, giving it a stir a couple of times.
7. Remove the lid and simmer for 5 minutes to thicken the sauce slightly.
8. If desired, add olives and fresh basil leaves at this stage.

Notes

1. You could use chicken pieces like drumsticks or marylands in this dish.
2. You could use chicken breasts, but they do tend to dry out a bit, so you will need to reduce your cooking time if you use them.

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