Roman-Style Chicken
photo by Chef Petunia
- 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
- 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.
- 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.
- 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
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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!!
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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.
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Tweaks
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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!!
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Wonderful flavor - the chicken was moist and the sauce was very tasty. I added a little flour to the chicken pieces to help with browning and thickening. I also substituted a couple tablespoons of tomato paste for the diced tomatoes (just what I had on hand), added a bit more liquid, and it was still delicious. I served it with smashed garlic potatoes and fresh asparagus, plus lots of crusty bread to soak up the sauce, but next time I'm going to pair it with a pasta!
RECIPE SUBMITTED BY
KelBel
United States