Pollo Alla Romana: Delicious One-Pot Italian Chicken Stew - Poultry & Chicken Recipes - LGCM

Name: Pollo Alla Romana: Delicious One-Pot Italian Chicken Stew - Poultry & Chicken Recipes - LGCM
Ingredients: Add all of the vegetables and white wine to the slow cooker and season with salt and pepper. Place the chicken on top.; Cook on low for 4 hours, or until the chicken reaches 160ºF and the vegetables are cooked through.; Italian Tomato Bean Stew – featuring Italian sausage.; One Pot Italian Sausage Mac & Cheese – featuring Italian sausage.; Sheet Pan Italian Chicken and Potatoes – featuring our Italian Romano marinated chicken breast.; Slow Cooker Italian Pork Roast with White Wine Sauce – featuring boneless pork loin.; Find even more Italian recipes here .; 4 Skin On Chicken Thighs (boneless or bone-in); Salt; Black Pepper; Olive Oil; 1 Yellow Onion (diced); 1/2 cup Dry White Wine (like Pinot Grigio); 2 clove Garlic (minced); 2 Bell Pepper (sliced | red/yellow/orange – not green); 2 Tomato (use 2 large or 3 medium | cut into quarters); Parsley (fresh – chopped for serving); Add olive oil to a large Dutch oven and heat to medium-high heat. Season your chicken thighs generously with salt and pepper, then when the oil is hot, sear the chicken thighs on both sides.; When the chicken thighs are seared, remove and set aside.; In the same pot, add the onion and cook for about 2 minutes, then pour in the white wine and cook over medium heat until it reduces by half, about 5 minutes.; Add the garlic, bell peppers, and tomatoes to the pot, and season vegetables with salt and pepper. Place the chicken on top.; Serve in a shallow bowl with crusty bread, or over pasta, rice, or potatoes, and garnish with fresh parsley. Enjoy your freshly made polloa alla Romana!

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This Italian chicken and bell pepper stew called Pollo alla Romana is the perfect easy to make meal to fill you up on any weeknight!

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Ingredients

Add all of the vegetables and white wine to the slow cooker and season with salt and pepper. Place the chicken on top.
Cook on low for 4 hours, or until the chicken reaches 160ºF and the vegetables are cooked through.
Italian Tomato Bean Stew – featuring Italian sausage.
One Pot Italian Sausage Mac & Cheese – featuring Italian sausage.
Sheet Pan Italian Chicken and Potatoes – featuring our Italian Romano marinated chicken breast.
Slow Cooker Italian Pork Roast with White Wine Sauce – featuring boneless pork loin.
Find even more Italian recipes here .
4 Skin On Chicken Thighs (boneless or bone-in)
Salt
Black Pepper
Olive Oil
1 Yellow Onion (diced)
1/2 cup Dry White Wine (like Pinot Grigio)
2 clove Garlic (minced)
2 Bell Pepper (sliced | red/yellow/orange – not green)
2 Tomato (use 2 large or 3 medium | cut into quarters)
Parsley (fresh – chopped for serving)
Add olive oil to a large Dutch oven and heat to medium-high heat. Season your chicken thighs generously with salt and pepper, then when the oil is hot, sear the chicken thighs on both sides.
When the chicken thighs are seared, remove and set aside.
In the same pot, add the onion and cook for about 2 minutes, then pour in the white wine and cook over medium heat until it reduces by half, about 5 minutes.
Add the garlic, bell peppers, and tomatoes to the pot, and season vegetables with salt and pepper. Place the chicken on top.
Serve in a shallow bowl with crusty bread, or over pasta, rice, or potatoes, and garnish with fresh parsley. Enjoy your freshly made polloa alla Romana!