Roman-Style Chicken
Ready In: 50 mins
Serves: 6
Ingredients
- 6 chicken thighs, with bones & skin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup olive oil
- 1 large onion, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 4 ounces prosciutto, chopped
- 3 garlic cloves, chopped
- 1 (15 ounce) can diced tomatoes, with liquid
- 1⁄2 cup white wine
- 1 tablespoon fresh thyme leave, chopped
- 1 teaspoon fresh oregano, chopped
- 1⁄4 cup flat-leaf Italian parsley, chopped
- 1⁄2 cup chicken stock
Directions
- Season the chicken with salt & pepper. In a heavy, large skillet, heat the olive oil over medium heat. Cook the chicken until browned on both sides. Remove the chicken from the pan and set aside.
- In the same pan with all of the drippings, add the onions, peppers and prosciutto and cook until the onions & peppers have browned and the prosciutto is crips. Add the garlic and cook, about 1 minute. Add the canned tomatoes with liquid, wine and herbs. Return the chicken to the pan and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
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