Chef Theo Randall has shared a Roman-style chicken dish he says is perfect for feeding a crowd, combining simple ingredients with bold Mediterranean flavours. The recipe, Pollo alla Romana, is featured in his latest cookbook, The Italian Table, and is designed to be both practical and full of flavour.
Randall says it is particularly suited to larger gatherings thanks to the use of chicken thighs, which remain tender during cooking. “This is a great dish to cook in large quantities,” he said. “Chicken thighs are very versatile as they stay juicy and don’t dry out, so if you are planning to feed a large group of hungry people, this is the recipe to try. The addition of the gremolata lifts the flavour of the chicken, and some nicely seasoned lentils and braised greens make a tasty accompaniment.”
About the Dish
The dish serves four and features tender chicken simmered in a rich pepper, fennel, and tomato sauce, topped with a fresh herb garnish. Randall recommends serving two chicken thighs per person with plenty of sauce, alongside braised greens and lentils for a complete meal.
Ingredients
For the Main Dish (Serves Four)
- 100g plain flour
- 8 boneless, skinless chicken thighs
- 4 tbsp extra virgin olive oil
- 1 white onion, finely chopped
- 2 red peppers, deseeded and finely chopped
- 2 yellow peppers, deseeded and finely chopped
- 1 large fennel bulb, finely chopped
- 1 tsp fresh thyme leaves
- 150ml dry white wine
- 400g tomato passata
- Sea salt and freshly ground black pepper
For the Gremolata Garnish
- 3 tbsp chopped flat-leaf parsley
- Zest of 1 lemon
- 1 garlic clove, finely chopped
Method
- Preheat the oven to 160°C fan/180°C/350°F/Gas mark four.
- Place the flour on a dinner plate and season with salt and black pepper. Place the chicken thighs in the flour and turn over so they are all covered in the seasoned flour.
- Put the olive oil into a large, hot, ovenproof frying pan and lightly brown off the floured chicken thighs. Take out of the pan and place on a plate to one side. Use some kitchen paper to wipe out the pan.
- Put the onion, peppers, fennel and thyme into the hot pan you browned the chicken in, along with a generous pinch of salt. Cook over a low heat for 10 minutes, then add the wine and reduce for two minutes before adding the passata. Bring to a simmer then take off the heat.
- Place the browned chicken thighs in the pan and spoon over the vegetables and sauce so all the chicken thighs are covered.
- Place a piece of baking parchment on top and then cover with foil so the foil is very tightly covering the pan, with no gaps.
- Place in the oven and cook for 50 minutes, then remove from the oven and place to one side for 15 minutes before serving. Check the sauce for seasoning and mix the gremolata ingredients together.
- Serve two thighs each with a generous amount of sauce and some gremolata, in warmed, deep plates with some braised greens and cooked lentils.
The book, The Italian Table by Theo Randall is published by Quadrille and is currently on offer for £15.79 down from £28. Photography by Lizzie Mayson.
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