Piatto Romano’s chicken braised with citrus and herbs

Ekonominin Sesi - International (English) · Oct 22, 2026 · 1m

At Piatto Romano in Rome, head chef Umberto Mussato adapted a recipe for a column using chicken instead of rabbit. Mussato has worked with Andrea D’Alfonsi since 2021. The recipe serves four and calls for 1.2 kilograms of bone-in, skin-on chicken, 100 to 150 milliliters of dry white wine, and 400 milliliters of fresh juice from a mix of citrus fruits. Salt the chicken, then brown it in olive oil. Add the wine, dried thyme or oregano, and citrus juice. Cover and simmer for 45 minutes to an hour, turning the chicken occasionally. Remove the lid and cook for another 20 minutes, until the chicken…