Roman Chicken
By
Natalie Loop
@KitchenLooper
1
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.
Ingredients
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4chicken breast halves, skinless with ribs
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2chicken thighs, skinless with bones
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1 1/2 tspsalt
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1 1/2 tspfresh ground black pepper
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1each of red and yellow bell peppers
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3 ozprosciutto, chopped
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2 clovegarlic, chopped
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15 ozcan diced tomatoes
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1/2 cwhite wine good quality drinking wine
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1 Tbspfresh thyme leaves
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1 tspfresh oregano leaves
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1/2 cchicken stock not broth
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2 Tbspcapers
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1/4 cfresh flat leaf parsley leaves
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·olive oil for cooking
How to Make Roman Chicken
- 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 Roman Chicken
Course/Dish: Chicken Other Main Dishes
