Pollo Contadino, Italian Roasted Chicken Farmer Style
Prep time
Cook time
Total time
Tender and juicy chicken roasted with onions, carrots, tomatoes, and capers served over a bed of hot fluffy rice. Cibo di comodità - true Italian comfort food.
Recipe type: Main Dish
Cuisine: Italian
Serves: 4
  • 4 large chicken thighs, skin-on, bone-in 1-1/2 pounds OR 4 boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • ½ cup extra virgin olive oil
  • 2 medium carrots, peeled and julienned OR use 1 cup of julienned carrots from the store
  • 1 - 2 large sweet red bell peppers, julienned
  • 1 large yellow onion, peeled and julienned
  • 2-3 cloves garlic, minced
  • 6 large baby portobello mushrooms, cut into thick slices OR 1-8oz package of sliced mushrooms from the store
  • 1-2 teaspoons capers
  • 6 ripe plum tomatoes, diced, OR 1-15oz can petite diced tomatoes
  • 1 Tablespoon fresh rosemary OR 1 teaspoon dried rosemary
  • ¼ cup dry white wine
  1. Heat oven to 400F degrees.
  2. Remove chicken pieces to paper towels and pat dry. Season lightly with salt and pepper.
  3. Heat ¼ cup olive oil in a large skillet over medium-high heat.
  4. Put flour in a medium-sized bowl. Dredge the chicken pieces one-at-a-time, shake off any excess flour and place in the oil in the skillet.
  5. Brown the chicken on all sides. Remove to a 2-3 quart roasting pan, like Pyrex, a cast iron skillet, or an enameled cast iron pan or pot
  6. Drain off the oil in the frying pan. Return to the stove. Add the remaining ¼ cup olive oil over medium-high heat.
  7. Add the carrots and sautee for 3 minutes.
  8. Add the red pepper and onion. Sautee until the onions are barely translucent.
  9. Add the garlic, stir. Sautee just until you can smell garlic. Be sure not to let it burn.
  10. Place the vegetables over the chicken in the roasting pan.
  11. Return the frying pan to the stove. Over medium-high heat, add the mushrooms, capers and tomatoes, rosemary and wine. Bring to a simmer and cook gently for 5 minutes. Pour over the chicken and vegetables in the roasting pan.
  12. Cover roasting pan with aluminum foil. Roast in the oven for 20 minutes.
  13. Remove the foil and return to oven for 15 minutes.
  14. Serve over fluffy hot cooked rice or spaghetti.
Pollo Contadino is a comfort food best served on colder days. You can also put ingredients, in order on the recipe, in a crockpot on low for 3-4 hours or high for 2-3 hours. You can use boneless, skinless chicken breasts, or drumsticks or any combination of chicken pieces.

Jeff Smith included 12 medium black Italian or Greek olives, and one green pepper and one red pepper to compliment the colors of the Italian flag. I changed it up just a wee bit.
Recipe by At Mimi's Table at https://atmimistable.com/pollo-contadino-italian-roasted-chicken-farmer-style/