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Roman recipes

Pan roasted chicken


1 chicken (about 1 kg)
50 g uncooked ham, fatty and lean, cut into thin strips
Extra virgin olive oil
1 clove of garlic
½ glass of dry white wine
500 g tomatoes
Some leaves of marjoram
Salt and pepper

Chop the chicken into pieces, after having cleaned it. Brown the ham in a pan with some oil, then add the chicken. Once it has turned golden brown, add the garlic, marjoram and the half glass of wine. When the meat is well browned and the wine has evaporated, add the tomatoes and cook on a high flame for about 20 minutes. Now, the chicken is ready to serve.

Related to: Secound courses