Roman Family Sunday Supper

1. FINAL MENU

• Cuisine: Italian
• Serve time: 5:00 PM

This dinner is worth sitting down for because a well-made Chicken Cacciatore delivers deep, homey tomato-and-herb comforts while staying light enough for everyone at the table; rosemary-roasted fingerlings provide crisp, golden contrast, roasted broccoli adds caramelized green notes, and a lemony arugula salad brightens each bite when tossed at the last moment. A kid-friendly sparkling lemon spritz keeps the mood festive, while a bottle of Chianti Classico pairs cleanly with the tomato sauce and roasted flavors.

• Chicken Cacciatore (Pollo alla Cacciatora)
• Rosemary Roasted Fingerling Potatoes
• Roasted Broccoli with Lemon & Garlic
• Arugula & Parmesan Salad with Lemon Vinaigrette (finish-to-order)
• Ciabatta loaf (optional)
• Kid-friendly Italian Lemon Spritz
• Chianti Classico, 1 bottle

2. FULLY EXECUTABLE RECIPES

Chicken Cacciatore (Pollo alla Cacciatora)

Equipment

• 5–6 quart Dutch oven or heavy 12-inch sauté pan with tight-fitting lid
• Measuring spoons and cups
• Chef’s knife and cutting board
• Tongs
• Wooden spoon or silicone spatula

Ingredients

• Bone-in, skin-on chicken thighs — 5 pieces (about 3.5 lb)
• Extra-virgin olive oil — 3 tbsp
• Kosher salt — 2 tsp
• Ground black pepper — 1 tsp
• Yellow onion — 1 large (about 1 1/2 cups chopped)
• Red bell pepper — 1 medium, cored and sliced into 1/2" strips
• Garlic — 4 cloves, minced
• Crushed tomatoes — 1 can (28 oz)
• Low-sodium chicken broth — 1 cup
• Tomato paste — 1 tbsp
• Dried oregano — 1 tsp
• Bay leaf — 1 whole bay leaf
• Fresh parsley — 2 tbsp chopped (for finishing)
• Fresh lemon (optional garnish) — 1 small wedge per person

Practical substitutions:

• If crushed tomatoes are unavailable, substitute one 28-oz can diced tomatoes, break with spoon in the pot and cook 5 minutes longer.
• If fresh parsley is unavailable, substitute 1 tsp dried parsley (use at end).

Cooking / Baking

• Total cook time: 1 hour 5 minutes (active prep ~17 minutes; browning ~12 minutes; simmer ~36 minutes)
• Stove: medium-high and medium-low burner settings.

Instructions

1. (Prep) Pat chicken thighs dry with paper towels. Season both sides with 2 tsp kosher salt and 1 tsp black pepper.
2. (Heat) Place Dutch oven on stovetop over medium-high heat. Add 3 tbsp olive oil and heat until shimmering, about 1–2 minutes.
3. (Brown) Add chicken thighs skin-side down, spaced so they do not crowd. Brown, undisturbed, 6–7 minutes until deep golden; flip and brown the other side 4–5 minutes. Work in two batches if pan is crowded. Transfer browned thighs to a plate.
4. (Sweat aromatics) Reduce heat to medium. Add the chopped onion and sliced red bell pepper to the pot with any remaining fat; sauté 5–6 minutes until softened and beginning to color. Add minced garlic and cook 30–45 seconds until fragrant.
5. (Build sauce) Stir in 1 tbsp tomato paste and cook 30 seconds. Add crushed tomatoes, 1 cup chicken broth, 1 tsp dried oregano and 1 bay leaf. Stir to combine and bring to a gentle simmer.
6. (Return chicken & simmer) Nestle the browned chicken thighs into the tomato mixture, skin-side up. Bring to a gentle simmer uncovered, then reduce heat to low so the surface barely simmers. Cover and simmer 30 minutes.
7. (Finish sauce) Remove lid and simmer uncovered 6 minutes to tighten sauce if it seems loose. Taste and adjust seasoning with up to 1/2 tsp additional salt if needed.
8. (Plate) Remove bay leaf. Sprinkle with 2 tbsp chopped fresh parsley. Serve directly from pot or transfer to a warm serving dish. Offer lemon wedges at the table.

Rosemary Roasted Fingerling Potatoes

Not low-carb: potatoes.

Not paleo: potatoes.

Equipment

• Half-sheet rimmed baking sheet (18 x 13 inches) or two smaller baking sheets
• Parchment paper (optional)
• Large bowl
• Oven thermometer (recommended)

Ingredients

• Fingerling potatoes — 2.5 lb, halved lengthwise if medium/large
• Extra-virgin olive oil — 3 tbsp
• Fresh rosemary — 2 tbsp chopped (or 2 tsp dried rosemary)
• Garlic — 4 cloves, minced
• Kosher salt — 1 1/2 tsp
• Ground black pepper — 1 tsp
• Fresh lemon — 1 (juice 2 tbsp for finishing)

Practical substitutions:

• If fingerlings aren’t available, use Yukon Gold potatoes cut into 1" cubes and roast same time.
• If fresh rosemary unavailable, use 2 tsp dried rosemary.

Cooking / Baking

• Oven: 425°F
• Total cook time: 45 minutes (prep 10 min, roast 35 min)

Instructions

1. (Preheat) Preheat oven to 425°F with rack in middle. Line baking sheet with parchment or leave unlined.
2. (Toss) In a large bowl, toss 2.5 lb halved fingerling potatoes with 3 tbsp olive oil, 2 tbsp chopped rosemary, 4 cloves minced garlic, 1 1/2 tsp kosher salt and 1 tsp black pepper until evenly coated.
3. (Arrange) Spread potatoes cut-side down in a single layer on the sheet pan.
4. (Roast) Roast 35 minutes, turning once at 20 minutes, until deeply golden, crisp at edges and tender when pierced with a knife.
5. (Finish) Immediately transfer to a serving bowl and toss with juice of 1 lemon (about 2 tbsp). Keep warm, loosely tented with foil if needed up to 15 minutes.

Roasted Broccoli with Lemon & Garlic

Equipment

• Small rimmed baking sheet (fits in oven with potatoes)
• Bowl and tongs

Ingredients

• Broccoli crowns — 1.5 lb, trimmed into medium florets
• Extra-virgin olive oil — 1 1/2 tbsp
• Garlic — 2 cloves, minced
• Kosher salt — 1 tsp
• Ground black pepper — 1/2 tsp
• Fresh lemon — 1/2 lemon (zest and 1 tbsp juice) — reserve remaining lemon juice as indicated in shopping list

Practical substitutions:

• If broccoli is out of season, substitute broccolini or Brussels sprouts (adjust roast time for Brussels sprouts to 30–35 minutes).

Cooking / Baking

• Oven: 425°F (same oven as potatoes)
• Total cook time: 25 minutes (prep 5 min, roast 20 min)

Instructions

1. (Toss) In a bowl toss 1.5 lb broccoli florets with 1 1/2 tbsp olive oil, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp pepper.
2. (Roast) Spread on a rimmed sheet in a single layer. Roast 20–22 minutes at 425°F, until edges are caramelized and stems are tender.
3. (Finish) Remove from oven and immediately toss with 1 tbsp lemon juice and a little lemon zest. Transfer to serving dish and keep warm up to 15 minutes.

Arugula & Parmesan Salad with Lemon Vinaigrette (finish-to-order)

Not dairy-free: parmesan.

Not paleo: parmesan.

Equipment

• Large salad bowl
• Small mixing bowl or jar with lid
• Whisk or fork

Ingredients

• Arugula — 5 oz (about 5 cups loosely packed)
• Fresh lemon — 1 (juice about 3 tbsp total)
• Extra-virgin olive oil — 3 tbsp
• Kosher salt — 3/4 tsp
• Ground black pepper — 1/2 tsp
• Grated Parmesan — 3/4 cup (about 2.5 oz) — reserve a little for sprinkling on each plate

Practical substitutions:

• If arugula is unavailable, use baby spinach (note flavor will be milder).
• If grated Parmesan is unavailable, use Pecorino Romano (slightly saltier).

Cooking / Baking

• Total cook time: 5 minutes (finish-to-order; dressing and toss at service)

Instructions

1. (Make dressing ahead) In a small bowl or jar combine 3 tbsp lemon juice, 3 tbsp olive oil, 3/4 tsp salt and 1/2 tsp pepper. Whisk or shake to emulsify. (You may make the dressing up to 30 minutes ahead and hold chilled. Do not dress the arugula until final toss.)
2. (Finish at service) At 4:55 PM (within 5 minutes of service) place 5 oz arugula in the large bowl, pour the dressing over, add 3/4 cup grated Parmesan, and toss quickly but gently. Taste and adjust with a pinch more salt if needed. Transfer to serving bowl and serve immediately.

Ciabatta loaf (optional)

Not gluten-free: ciabatta.

Not low-carb: ciabatta.

Not paleo: ciabatta.

Equipment

• Oven rack or bread board

Ingredients

• Ciabatta loaf — 1 loaf (purchase from bakery) ⁰

Cooking / Baking

• If you choose to warm: Heat oven to 350°F and warm whole loaf 6–8 minutes. Total cook time if warming: 8 minutes.

Instructions

1. (Optional warming) If warming, place loaf on oven rack at 350°F for 6–8 minutes until warm; slice and serve. If serving at room temperature, slice at service.

Kid-friendly Italian Lemon Spritz

Not low-carb: syrup.

Not paleo: sugar.

(Quantities show per serving and totals for 5 servings)

Equipment

• Pitcher
• Measuring spoons/cups
• Spoon
• Glasses and ice

Ingredients (per serving)

• Sparkling water — 6 oz per serving (total 30 oz)
• Fresh lemon juice — 1 oz per serving (total 5 oz)
• Simple syrup (1:1 sugar to water) — 1/2 oz per serving (total 2.5 oz)
• Lemon slices and ice for serving

(Recipe totals shown above.)

Practical substitutions:

• If you prefer store-bought lemonade, use 3 oz lemonade + 3 oz sparkling water per serving (total 15 oz lemonade + 15 oz sparkling water).

Cooking / Baking

• Total prep time: 8 minutes (plus chilling time if desired)

Instructions

1. (Make small amount of simple syrup) Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan; bring to a simmer until sugar dissolves (about 2–3 minutes). Cool briefly (4–5 minutes).
2. (Mix) In a pitcher stir 5 oz fresh lemon juice with 2.5 oz cooled simple syrup. Keep this lemon-syrup concentrate cold in fridge.
3. (At service) For each glass fill with ice, add 1 oz lemon-syrup concentrate, top with 6 oz chilled sparkling water, stir gently, garnish with lemon slice. Prepare the sparkling water topping at service to preserve fizz.

Chianti Classico — adult beverage

Not no pork, no alcohol: chianti.

Equipment

• Wine glasses
• Corkscrew

Ingredients

• Chianti Classico, dry red wine — 1 bottle (750 ml). Serve slightly below room temperature (60–65°F). No cooking steps.

Instructions

1. Chill bottle 20–30 minutes in an ice bucket or fridge before service if room is warm. Open at service and decant if desired.

3. LINEAR TIMELINE (3:25 PM–5:00 PM)

• 3:25 PM: Chicken Cacciatore — Pat and season 5 chicken thighs; heat 3 tbsp olive oil in Dutch oven over medium-high.
• 3:27 PM: Chicken Cacciatore — Brown chicken skin-side down 6–7 minutes; flip and brown 4–5 minutes more; transfer browned pieces to plate.
• 3:40 PM: Chicken Cacciatore — Reduce heat to medium; add 1 large chopped onion and 1 sliced red bell pepper; sauté 5–6 minutes until softened.
• 3:46 PM: Chicken Cacciatore — Add 4 minced garlic cloves and 1 tbsp tomato paste; cook 30–45 seconds; add 28 oz crushed tomatoes, 1 cup chicken broth, 1 tsp dried oregano and 1 bay leaf, return chicken to pot; bring to a simmer.
• 3:50 PM: Chicken Cacciatore — Reduce to low, cover and simmer gently (unattended low simmer window begins) for 30 minutes; set a timer for 30 minutes.
• 3:50 PM: Potatoes prep — While cacciatore simmers, halve 2.5 lb fingerlings and toss in bowl with 3 tbsp olive oil, 2 tbsp chopped rosemary, 4 minced garlic cloves, 1 1/2 tsp salt and 1 tsp pepper; set on tray ready for oven.
• 4:05 PM: Oven — Preheat to 425°F. Place potatoes on sheet pan and put in oven; roast 35 minutes, plan to turn at 20 minutes.
• 4:10 PM: Broccoli prep — Trim 1.5 lb broccoli into florets; toss with 1 1/2 tbsp olive oil, 2 minced cloves garlic, 1 tsp salt and 1/2 tsp pepper; place on a separate sheet pan ready to roast.
• 4:20 PM: Broccoli — Place broccoli in oven alongside potatoes (or on second rack). Roast broccoli ~20–22 minutes (until caramelized).
• 4:27 PM: Chicken Cacciatore — 30-minute simmer timer ends; remove lid and simmer uncovered 6 minutes to reduce sauce; turn off and leave covered; remove bay leaf; taste for salt; sprinkle with 2 tbsp chopped parsley and keep covered on lowest heat or off (stew will hold).
• 4:40 PM: Broccoli — Remove roasted broccoli from oven; toss with 1 tbsp lemon juice and lemon zest; transfer to serving dish; tent loosely.
• 4:45 PM: Potatoes — Remove potatoes from oven (roast complete). Transfer to bowl and toss immediately with juice of 1 lemon (about 2 tbsp); tent and keep warm.
• 4:45 PM: Make dressing & finish kid drink concentrate — Whisk 3 tbsp lemon juice with 3 tbsp olive oil, 3/4 tsp salt and 1/2 tsp pepper in small jar; mix lemon-syrup concentrate for kid spritz if not already made; chill concentrate briefly.
• 4:50 PM: Optional ciabatta — If warming, place ciabatta in 350°F oven 6–8 minutes.
• 4:50 PM: Final kitchen setup — Set out serving bowls, carving spoon, salad bowl, plates and wine glasses. Open Chianti Classico and set in ice bucket if warm.
• 4:55 PM: Arugula salad (finish-to-order) — Place 5 oz arugula in bowl; pour dressing and add 3/4 cup grated Parmesan; toss quickly and transfer to serving bowl.
• 4:58 PM: Final plating — Spoon chicken cacciatore into serving dish, arrange potatoes and broccoli on serving platters, slice optional ciabatta, finish kid spritz glasses with sparkling water and ice, pour Chianti for adults.
• 5:00 PM: Serve — All dishes on the table; present Chianti and kid spritz. Service time: 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Yellow onion — 1 large
• Red bell pepper — 1 medium
• Garlic — 10 cloves ⁺
• Fresh rosemary — 2 tbsp chopped (about 2 sprigs)
• Broccoli crowns — 1.5 lb
• Fingerling potatoes — 2.5 lb
• Arugula — 5 oz
• Lemons — 6 ⁺
• Fresh parsley — 1 small bunch

Meat / Seafood

• Bone-in, skin-on chicken thighs — 5 pieces (about 3.5 lb)

Dairy

• Grated Parmesan cheese — 3/4 cup (about 2.5 oz)

Dry Goods / Pantry

• Extra-virgin olive oil — 11 tbsp ⁺
• Crushed tomatoes (canned) — 28 oz can
• Low-sodium chicken broth — 1 cup
• Tomato paste — 1 tbsp
• Dried oregano — 1 tsp
• Bay leaf — 1 leaf
• Kosher salt — 5.25 tsp ⁺
• Ground black pepper — 1 tbsp ⁺
• Granulated sugar — 1/2 cup (for simple syrup)
• Ciabatta loaf — 1 loaf (optional) ⁰

Drinks

• Sparkling water — 30 oz (for kid spritz)
• Chianti Classico, dry red wine — 1 bottle (750 ml)

Note: Items marked ⁺ are used in multiple components. Items marked ⁰ are only for optional components.

5. NOTES & ASSUMPTIONS

• Optional table-side items: crushed red pepper flakes (adult-only) and extra grated Parmesan for passing at table.
• Global substitutions: If fingerling potatoes are unavailable, Yukon Golds cut to similar size will substitute with same roast time. If arugula is unavailable, baby spinach may be used (salad will be milder).
• Child-safety note: Keep the Chianti bottle and opened wine out of reach of children. Hot pots and oven trays are used between 4:05–4:45 PM — keep children away from oven area and use oven mitts.
• Timeline risks: The tightest execution window is 3:25–3:50 PM when you must brown the chicken and begin its simmer while prepping vegetables; if browning takes longer the simmer window shrinks and the chicken may finish too close to service. Mitigation: pre-measure and have vegetables washed and halved before starting the chicken so you can move immediately from browning to vegetable prep during the low-simmer period.
• Another risk: Oven capacity — potatoes and broccoli roast at same temperature but need separate pans/racks. If you have only one small sheet pan, roast broccoli later on the same pan in two batches, which shifts the broccoli finish closer to service; allow an extra 10 minutes buffer in that case.
• The latest safe start time: You can start as late as 3:25 PM for a 5:00 PM serve.