Saxon-style Roman Chicken

Ingredients

In this Saxon adaptation of Pollo alla Romana, we incorporate traditional Saxon ingredients and flavors to create a unique fusion dish. The addition of smoked bacon and beer adds a rich and smoky element to the dish, enhancing the overall flavor profile. The chicken is cooked slowly to ensure tenderness and to allow the flavors to develop fully. The dish is traditionally served with creamy mashed potatoes, which adds a comforting and hearty element to the meal. We alse have the original recipe for Pollo alla Romana, so you can check it out.

• 4 chicken thighs 4 chicken thighs
• 4 slices of smoked bacon, chopped 4 slices of smoked bacon, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1/2 cup (120ml) beer 1/2 cup (120ml) beer
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped bacon and cook until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   Season the chicken thighs with salt and pepper, then add them to the skillet. Cook until browned on both sides. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
5. 5.
   Add the diced tomatoes, tomato paste, dried thyme, and dried rosemary to the skillet. Stir well to combine.
6. 6.
   Pour in the beer and bring the mixture to a simmer.
7. 7.
   Return the chicken thighs and crispy bacon to the skillet. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
8. 8.
   Serve the Saxon-style Roman Chicken hot, garnished with fresh parsley.

Treat your ingredients with care...

• Bacon — Choose a good quality smoked bacon for the best flavor. If you prefer a milder taste, you can use regular bacon instead.
• Beer — Opt for a Saxon-style beer with malty flavors to enhance the dish. If you prefer a non-alcoholic version, you can substitute the beer with chicken broth.

Tips & Tricks

• For an extra smoky flavor, you can use smoked paprika in addition to the smoked bacon.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the skillet during the last few minutes of cooking.
• Serve the Saxon-style Roman Chicken with a side of sautéed vegetables or a fresh green salad for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Feel free to adjust the seasoning according to your taste preferences.

Serving advice

Serve the Saxon-style Roman Chicken hot, accompanied by a generous portion of creamy mashed potatoes. The creamy texture of the mashed potatoes complements the rich flavors of the chicken and sauce perfectly.

Presentation advice

Plate the Saxon-style Roman Chicken by placing a chicken thigh on a bed of creamy mashed potatoes. Spoon the flavorful sauce over the chicken and garnish with fresh parsley for a pop of color. Serve with a side of sautéed vegetables or a fresh green salad to complete the presentation.