Roman Chicken Recipe

Name: Roman Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 8 pieces chicken, skinned; 2 Tbsp. olive oil; 4 cloves garlic, chopped; 1 c. red wine; 4 beef bouillon cubes, dissolved in 2 cups water; 6 slices bacon, chopped; 1 c. roma tomatoes, diced; 2 tsp. whole marjoram; 14 oz. artichoke hearts, quartered (packed in water or frozen); 1 Tbsp. butter; 1 Tbsp. flour; ground pepper to taste

Servings: persons

8 pieces chicken, skinned
2 Tbsp. olive oil
4 cloves garlic, chopped
1 c. red wine
4 beef bouillon cubes, dissolved in 2 cups water
6 slices bacon, chopped
1 c. roma tomatoes, diced
2 tsp. whole marjoram
14 oz. artichoke hearts, quartered (packed in water or frozen)
1 Tbsp. butter
1 Tbsp. flour
ground pepper to taste

1
Brown chicken in oil in frying pan.
2
Place chicken in 6-quart covered, stove-top casserole.
3
Saute garlic in frying pan until softened; deglaze with wine and add to casserole.
4
Add bouillon, bacon, tomatoes and marjoram.
5
Bring to a boil.
6
Cover and simmer 40 minutes.
7
Add artichoke hearts and simmer for 10 minutes.
8
Skim off any fat from the surface.
9
Combine flour and butter to form a roux and cook in a small saucepan for 2 minutes, stirring until smooth and blended.
10
Add roux to chicken and heat a few minutes. Add pepper as desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 pieces chicken, skinned, 2 Tbsp. olive oil, 4 cloves garlic, chopped, 1 c. red wine, and more.

Yes, Roman Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roman Chicken

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