roman chicken
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.
prep time
20 Min
cook time
50 Min
method
---
yield
6 serving(s)
Ingredients
- 4 - chicken breast halves, skinless with ribs
- 2 - chicken thighs, skinless with bones
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons fresh ground black pepper
- 1 - each of red and yellow bell peppers
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 15 ounces can diced tomatoes
- 1/2 cup white wine good quality drinking wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock not broth
- 2 tablespoons capers
- 1/4 cup fresh flat leaf parsley leaves
- - olive oil for cooking
How To Make roman chicken
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Step 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.
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Step 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.
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Step 3Serve immediately, adding the capers and parsley before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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