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.


★★★★★ 1 vote

20 Min
50 Min


  • 4
    chicken breast halves, skinless with ribs
  • 2
    chicken thighs, skinless with bones
  • 1 1/2 tsp
  • 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
  • 1/4 c
    fresh flat leaf parsley leaves
  • ·
    olive oil for cooking

How to Make Roman Chicken


  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.

Printable Recipe Card

About Roman Chicken

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

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