Roman Chicken

Natalie Loop

By
@KitchenLooper

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.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

50 Min

Ingredients

4
chicken breast halves, skinless with ribs
2
chicken thighs, skinless with bones
1 1/2 tsp
salt
1 1/2 tsp
fresh ground black pepper
1
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
capers
1/4 c
fresh flat leaf parsley leaves
olive oil for cooking

Directions Step-By-Step

1
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.
2
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.
3
Serve immediately, adding the capers and parsley before serving.

About this Recipe

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