Pollo alla Romana (Roman Style Chicken)

Pollo alla Romana (Roman Style Chicken)

Serves 2.

Time requirement: 45 minutes start to finish.

What you will need:

1-pound chicken thighs, bone in and skin-on.

½ teaspoon kosher salt.

½ teaspoon freshly ground black pepper.

1 tablespoon olive oil.

2 ounces pancetta.

½ sweet red pepper

½ sweet yellow or orange pepper.

1½ cup of peeled chopped tomatoes. Out of season I use canned tomatoes.

¼ cup dry white wine.

2 tablespoons good quality red wine vinegar.

6 sprigs marjoram, each 6 about inches.

1 garlic clove, chopped

Optional: a pinch of red pepper flakes.

Optional: some shredded basil leaves as a garnish.

Additional kosher salt and fresh black pepper to grind to adjust at the end of cooking.

Note: a small amount of pasta is a nice accompaniment.

Preparation:

Note: The final few minutes of cooking is under the broiler. As the chicken cooks stove top, preheat the broiler.

Pat dry the chicken thighs with paper towels. Sprinkle the chicken thighs with ½ teaspoon each kosher salt and freshly ground black pepper. Ideally do this 30 minutes before you plan to begin cooking the chicken.

While the chicken rests with its seasoning, prepare the other ingredients.

Cut the peppers into julienne strips and set aside. Remove the marjoram leaves from their stems and set aside. Chop the garlic clove and set aside.