Step 1

Preheat oven to 225°C (435°F).

Step 2

Place the bell peppers on an ovenproof tray and rub them with 1/2 tablespoon of olive oil.

Step 3

Place the tray in the oven for 20 to 25 minutes or until the skin turns dark.

Step 4

Once the peppers are cool enough to handle, remove the skin, membrane and seeds and cut them lengthwise, 1/2 inch wide. Set aside.

Step 5

While the peppers are in the oven though, you can proceed with the rest of the steps for pollo alla Romana.

Step 6

Season the chopped chicken with salt and pepper --- generously.

Step 7

Heat remaining olive oil in a large skillet or pan over medium-high heat.

Step 8

Once the oil is ready, start browning the chicken.  Do this in batches to leave enough space between the pieces of chicken.

Step 9

Take the browned chicken out of the pan and set them aside.

Step 10

Once you have finished with the chicken, adjust heat to medium.  Add garlic and onion.

Step 11

Cook until the onion has softened a bit, then add prosciutto and mix.

Step 12

Add the chicken back into the pan.

Step 13

Add salt, pepper, peperoncino, tomato paste, and tomatoes.  Mix to combine.

Step 14

Add torn basil leaves and mix.

Step 15

Adjust the heat back into medium-high and cover the pan with a lid.

Step 16

Bring to a boil.  Adjust the heat to medium-low and let your Roman chicken simmer for about 25 minutes, or until the meat is cooked.

Step 17

Take the pan out of the heat and add the chopped, roasted peppers.

Step 18

Drizzle with the balsamic vinegar and mix to combine.

Step 19

Serve your Roman chicken, and add more fresh basil, if preferred.