Roman Chicken

Natalie Loop


Chicken...It's what for dinner. This is a great family style recipe or elegant enough to serve for a dinner. The flavors and aromas leave nothing to de desired. The first bite is tender, juicy and the capers give it that nice little zip. This is a beautiful dish.

pinch tips: How to Quarter a Chicken





20 Min


50 Min


chicken breast halves, skinless with ribs
chicken thighs, skinless with bones
1 1/2 tsp
1 1/2 tsp
fresh ground black pepper
each of red and yellow bell peppers
3 oz
prosciutto, chopped
2 clove
garlic, chopped
15 oz
can diced tomatoes
1/2 c
white wine good quality drinking wine
1 Tbsp
fresh thyme leaves
1 tsp
fresh oregano leaves
1/2 c
chicken stock not broth
2 Tbsp
1/4 c
fresh flat leaf parsley leaves
olive oil for cooking

Directions Step-By-Step

Season chicken with 1/2 tsp. of salt and pepper. In a heavy, large skilled heat the olive oil over med heat. When the oil is hot, cook the chicken until browned on both sides. Remove from pan and set aside.
Using the same pan over med heat, add the peppers, prosciutto and cook until the peppers are browned and the prosciutto is crisp approx. 5 mins. Add the garlic, and cook for 1 min. Add the tomatoes, wine and herbs and remaining ingredients. Using a wooden spoon scrape the browned bits off the bottom of the pan. Return the chicken to the pan. Add the stock, and bring the combination to a boil. Reduce the heat to simmer and keep covered until the chicken is cooked through approx. 25 mins.
Serve immediately, adding the capers and parsley before serving.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Other Tags: For Kids, Healthy