Roman-Style Chicken

Submitted by KelBel

"From Everyday Italian on Foodtv.com. This recipe gets better with age. On the show, Giada suggests making it a day ahead to let the flavors get together, although it can be served the same day as well."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 6

ingredients

• 4 skinless chicken breast halves
• 2 skinless chicken thighs, with bones
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 garlic cloves, chopped
• 1 (15 ounce) can diced tomatoes
• 1⁄2 cup white wine
• 1 tablespoon fresh thyme
• 1 teaspoon fresh oregano
• 1⁄2 cup chicken stock
• 2 tablespoons capers
• 1⁄4 cup flat leaf parsley, chopped

directions

1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. 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 mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
3. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Reviews

[Rdls1032]

I also saw Giada make this dish and am thankful I was able to find it here. It has awesome flavors and wasn't difficult at all. Highly recommended.

 

[kamil.dedecius]

I used olives and bacon instead of capers and prosciutto, served with mashed potatoes. This recipe is simply genial: easy, relatively quick to cook and absolutely delicious.

 

[Chef Petunia]

Fantastic dish !!!

 

[Heartspell]

If I could give it more stars I would!! I used chicken thighs & legs, bacon instead of prosciutto, 1 c chicken stock total (omitted wine), added 1 c artichoke hearts w/marinade and 1 can of black olives (drained & rinsed). I didn't brown the chicken I just threw it all into my crock pot on low for about 8 hours. This dish was out of this world!! Thanks!!

 

[Cook4_6]

The blend of flavors is delicious! I used a different cooking method though because not all of my family members like their chicken saucy. I baked the chicken (spritzed with olive oil and salt/pepper in on convection setting at 375 for about 35 minutes until done. I prepared the sauce in the pan as directed, then added the pan juices from the chicken when it came out of the oven. Because I served gnocchi on the side, I added about 3/4 cup of marinara to the sauce to stretch and thicken it. Will definitely make this again.