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
- 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
How to Make Roman Chicken
- 1Season 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.
- 2Using 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.
- 3Serve immediately, adding the capers and parsley before serving.
About Roman Chicken
Course/Dish: Chicken, Other Main Dishes
