Roman Chicken

The name may evoke the image of a toga-clad chicken, staggering along the kitchen bench gasping "Et tu, Brute?" but this is just my version of Jill Dupleix's "screamingly simple stew", from her fabulous Old Food. The quantities below serve 4, but it freezes so well that it is worth making a big batch. 

(If you prefer the toga option, I won't judge you...)


Around 700g chicken thighs, chopped into large chunks

1-2 slices of bacon, diced

1/2 cup of red wine

4-6 medium tomatoes, chopped

2 large red capsicums, cut into thick strips

Dried or fresh thyme

Salt and pepper

Fresh parsley, chopped


Heat oil in a large heavy-bottomed pot and brown chicken pieces.

Add bacon and cook for a few minutes.
Add wine and let it bubble for a few more minutes.

Add tomatoes, capsicum, thyme, salt and pepper, and simmer gently for 30-40 minutes, or until the chicken is cooked. 

If desired, thicken sauce with cornflour.

Stir in parsley and serve.

This is delicious served with jasmine rice to catch all the scrumptious sauce. It is also good served with tagliatelle noodles. 

Although I haven't tried it, I suspect this would work very well in a slow cooker. 

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