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cateory: seasonal
Chicken Roman Style
Rate:
5
Reviews: 198
Ingredients:
1/ 4 cup extra virgin olive oil (60 ml)
1 clove of garlic, peeled and crushed
2 ounces thickly sliced lean pancetta or fatty prosciutto, cut into thin strips (60 g)
1 chicken, 3 to 3 1/ 2 pounds, cut into 10 pieces (1.35 to 1.575 kg)
1 tablespoon chopped fresh marjoram, or 1 teaspoon dried
Salt and freshly ground black pepper
1/ 3 cup dry white wine (80 ml)
1 pound ripe tomatoes, peeled, seeded, and cut into thin strips (450 g)
1/ 2 teaspoon anchovy paste
How to make
Chicken Roman Style
Heat the olive oil in a skillet large enough to hold all the chicken. Add the garlic and cook slowly until brown; discard the garlic.
Add the pancetta or prosciutto and the chicken pieces and brown over moderately high heat, turning the chicken as necessary.
Season with the marjoram and salt and pepper to taste.
When the chicken is golden, pour in the white wine and simmer until it is reduced by half, turning the chicken once or twice.
Add the tomatoes and the anchovy paste, mixing the paste into the liquid in the center of the pan.
Cover and continue to simmer, turning the chicken every now and then, for 20 to 25 minutes.
If necessary, add a few tablespoons water; there should be some sauce, but it should not be too liquid.
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Chicken Roman Style
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