Chicken Alla Romana

"This is a tasty, easy chicken main dish that you can improvise with in lots of directions. Chicken thighs have more deep chicken flavor, so I used them, but breasts would work. Bone in or out works. Onions or no onions (my preference) works. Whatever color peppers you'd like to use works. Have fun!"
 
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photo by Tomaso Basso photo by Tomaso Basso
photo by Tomaso Basso
Ready In:
45mins
Ingredients:
16
Yields:
1 piece
Serves:
6
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ingredients

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directions

  • Season the chicken with the salt and pepper.
  • In a heavy large skillet, heat the olive oil over medium heat.
  • When the skillet is hot, brown the chicken on both sides.
  • When done, remove chicken and set aside.
  • In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
  • Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
  • Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
  • If serving immediately, add the capers and stir to combine.
  • If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers and serve.

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RECIPE SUBMITTED BY

My wife calls me "Maso", which is approximately "Tom" in Italian. I love taking recipes and change them to make them full of flavor, easier and quicker to make, and healthier to eat. I've been eating a Mediterranean diet for a long time now, so many of my recipes lean that way. You'll typically find olives, olive oil, nuts and leaner meats in my recipes. I rarely use recipes for most of my cooking, but attempt to get it right when telling others how to make something.
 
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