Name: Roman Chicken and Pepper Stew Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2½ pounds chicken pieces; 3 bell peppers; 1 onion; 2 cloves garlic; 3 tablespoons extra virgin olive oil; ½ cup dry white wine; 1 cup tomato passata; 1½ teaspoons salt; ¼ teaspoon ground black pepper

The warmth of slow-cooked chicken mingling with the sweetness of bell peppers and ripe tomato—it’s a comforting hug on a plate. This Roman Chicken and Pepper Stew Recipe brings a slice of Roman home cooking into your kitchen, full of flavor and heart.

This image shows a black bowl full of cooked chicken pieces covered in a thick, orange-red sauce. There are visible layers of chicken drumsticks and thighs, soft chunks of red and yellow bell peppers mixed in the sauce. The sauce looks shiny and smooth, coating each piece. The bowl sits on a green cloth on a white marbled surface, and in the background, slices of white bread rest on a wooden board. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roman Chicken and Pepper Stew Recipe
Top Tip
How to Serve Roman Chicken and Pepper Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roman Chicken and Pepper Stew Recipe

Why You'll Love This Recipe

This stew feels like something your Italian Nonna might make—simple ingredients, cooked low and slow with care. I love how the chicken becomes meltingly tender, soaking up the rich flavors of bell peppers, wine, and tomato. It’s an authentic dish that’s truly greater than the sum of its parts.

Distinctive Roman Flavors: The combination of white wine and tomato passata creates a classic taste that transports you straight to Italy.
Comfort in a Stew: Each bite is cozy and filling, perfect for lingering dinners or casual weekend meals.
Easy to Make: With straightforward steps and pantry-friendly ingredients, you can whip this up without stress.
Flexible and Flavorful: You can easily adapt it a bit with your favorite herbs or spice tweaks without losing its traditional charm.

Ingredients & Why They Work

All the ingredients in this Roman Chicken and Pepper Stew Recipe come together perfectly—the sweetness of bell peppers softens against tender chicken, while the white wine adds brightness and the tomato passata gives a luscious body. Here’s why each plays a starring role:

Flat lay of raw whole chicken pieces with clean skin, three fresh bell peppers in red, yellow, and green sliced into thick strips, one peeled whole white onion sliced into rings, two whole uncracked garlic cloves, a small white ceramic bowl of golden extra virgin olive oil, a small white ceramic bowl of clear dry white wine, a small white ceramic bowl filled with smooth red tomato passata, a small heap of coarse sea salt crystals, and a small pile of freshly ground black peppercorns, arranged in a perfectly symmetrical, balanced composition placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken pieces: Using bone-in pieces adds flavor and moisture, making the meat juicy and tender.
Bell peppers: They bring both color and a natural sweetness that balances the acidity of the tomato.
Onion: Adds a mild, aromatic depth that softens into the sauce as it cooks.
Garlic: Offers that classic savory punch which gently infuses the entire dish.
Extra virgin olive oil: Essential for browning the chicken and enriching the flavor.
Dry white wine: Helps deglaze the pan and lifts the overall flavors with acidity and complexity.
Tomato passata: Provides the base for the sauce, thickening slowly as it simmers.
Salt and black pepper: Simple seasonings that enhance and balance every taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I stick pretty close to this classic Roman Chicken and Pepper Stew Recipe, I sometimes jazz it up with a few tweaks that give it a little personal flair or suit what I have on hand.

Fresh Herbs: Adding fresh rosemary or thyme during the simmer enhances the aroma and adds an earthy note that I adore.
Spicy Kick: On colder evenings, I like to toss in a pinch of red pepper flakes for subtle heat that wakes up the palate.
Vegetarian Version: Swap chicken for hearty mushrooms or firm tofu for a delicious plant-based twist.
Seasonal Peppers: Using a mix of red, yellow, and orange peppers not only brightens the dish visually but varies the sweetness levels.

Step-by-Step: How I Make Roman Chicken and Pepper Stew Recipe

The dish is served on a white plate, showing two pieces of chicken with orange-red sauce on top. The chicken is layered above a mixture of sliced red and yellow bell peppers in a thick sauce that looks smooth and glossy. The chicken pieces have a slightly crispy texture but are well coated with the rich sauce. A silver fork lies diagonally on the left side of the plate. The plate is set on a white marbled surface, and a dark green cloth napkin is partially visible underneath the plate. In the background, there is another white plate with more the same chicken and sauce, slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep with care

First things first, I trim the chicken pieces, removing any excess skin and any tiny feather quills—mostly for comfort, since it doesn’t impact safety. Then, I pat the chicken dry really well. This little step saves me from hot oil splatters when frying later. Meanwhile, I slice up the onion and wash/deseed the bell peppers, cutting them into thick strips. Garlic gets peeled and set aside for the next steps.

Step 2: Brown your chicken lovingly

I heat the olive oil in a spacious skillet over medium-high heat and add the chicken pieces. This is the part where patience pays off—I brown each piece well on all sides, which usually takes about 10 to 15 minutes. It smells incredible and really builds a rich base flavor for the stew.

Step 3: Soften the aromatics

Once the chicken has a golden crust, I toss in the sliced onion and whole garlic cloves. Cooking these for about five minutes softens the onion and fills the kitchen with that irresistible smell of garlic and caramelizing onion starting to melt into the dish.

Step 4: Add wine and reduce

Next up is the white wine—pour it in carefully and let it bubble away, evaporating the alcohol and reducing slightly. This step brightens the flavor and helps lift all those browned bits from the pan, enriching the sauce.

Step 5: Combine peppers, tomato, and seasoning

Now, the colorful bell peppers join the party along with the tomato passata, salt, and black pepper. I stir everything gently, making sure the sauce begins to marry all the flavors.

Step 6: Simmer low and slow

I cover the pan and reduce heat to medium-low, letting the stew simmer steadily for 30 to 40 minutes. I turn the chicken occasionally, keeping an eye on the sauce thickness, adding a splash of water if it starts drying out. This leisurely cook time is golden—it’s when the chicken turns tender and the peppers soften to silky sweetness.

Step 7: Finish with a thickened sauce

After removing the lid, I keep simmering gently, turning the chicken until the sauce thickens nicely and the liquid evaporates down to a luscious coating. Before serving, I always taste the sauce and add a pinch more salt if needed to perfectly balance with the peppers’ natural sweetness.

Top Tip

From my experience making this Roman Chicken and Pepper Stew Recipe multiple times, a few tricks really help elevate the dish beautifully.

Pat Chicken Dry: Don’t rush this step! Dry skin browns better and prevents hot oil splatter, making your cooking safer and your chicken crispier.
Don’t Skip Browning: It takes time, but those caramelized bits add deep flavor you won’t get otherwise.
Moderate Simmer: Keep the heat low enough for a gentle simmer—too high, and the sauce can burn or dry unevenly.
Adjust Seasoning at the End: The peppers’ sweetness can vary, so always taste and tweak salt right before serving.

How to Serve Roman Chicken and Pepper Stew Recipe

Garnishes

I usually finish this stew with a sprinkle of freshly chopped flat-leaf parsley—the bright herb adds a burst of color and a hit of freshness that balances the rich sauce perfectly. Sometimes, I add a few torn basil leaves if I’m feeling fancy!

Side Dishes

Crusty bread is a must for me—it’s absolutely essential for mopping up every last drop of the luscious tomato and pepper sauce. I also love serving this with simple roasted potatoes or creamy polenta for a heartier meal. A green salad on the side keeps things fresh and light.

Creative Ways to Present

For special occasions, I’ve served this stew in rustic earthenware dishes, garnished with olives and lemon wedges to brighten flavors even more. It always makes the table feel a little more festive and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover stew stores beautifully in an airtight container in the fridge for 3-4 days. I find the flavors actually deepen overnight, so it tastes even better the next day!

Freezing

You can freeze this Roman Chicken and Pepper Stew Recipe with no problem. Just cool it completely, then store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers gently on the stove over low heat, stirring occasionally. Adding a splash of water or broth helps loosen the sauce if it’s thickened too much. It stays tender and delicious.

Frequently Asked Questions:

Can I use different chicken cuts for this recipe?

Absolutely! Bone-in pieces like thighs and drumsticks work best because they stay juicy and add flavor, but boneless chicken breasts can be used if you prefer. Just reduce the cooking time slightly to avoid drying out the breasts.

What if I don’t have tomato passata?

You can substitute with crushed canned tomatoes or a smooth tomato puree. Just make sure to adjust cooking time so the sauce thickens nicely without getting too watery. Avoid chunky tomato sauces to keep the stew’s texture consistent.

Can I make this stew spicier?

Definitely! Adding a pinch of red pepper flakes or a dash of hot paprika when you add the peppers can give the stew a nice gentle heat. Start small—you can always add more after tasting.

Is this recipe suitable for meal prep?

It’s perfect for meal prep! The flavors develop wonderfully when reheated, and it stores well both in the fridge and freezer. Preparing this stew ahead means you have a comforting, ready-to-go meal whenever you're busy.

Final Thoughts

This Roman Chicken and Pepper Stew Recipe holds a special place in my kitchen because it’s so unpretentious but hits all the right notes—rich, comforting, and full of genuine flavor. I hope you enjoy making it as much as I do. Trust me, sharing this homey dish will fill your table with warmth and happy smiles.