Roman Chicken
From sparow64 15 years agoIngredients
- 4 skinless chicken breast halves, with ribs shopping list
- 2 skinless chicken thighs, with bones shopping list
- (if you use boneless, shorten cooking time) shopping list
- 1/2 teaspoon salt, plus 1 teaspoon shopping list
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon shopping list
- 1/4 cup olive oil shopping list
- 1 red bell pepper, sliced shopping list
- 1 yellow bell pepper, sliced shopping list
- 3 ounces prosciutto, chopped shopping list
- 2 cloves garlic, chopped shopping list
- 1 (15-ounce) can diced tomatoes shopping list
- 1/2 cup white wine shopping list
- 1 tablespoon fresh thyme leaves shopping list
- 1 teaspoon fresh oregano leaves shopping list
- 1/2 cup chicken stock shopping list
- 2 tablespoons capers shopping list
- 1/4 cup chopped fresh flat-leaf parsley leaves shopping list
How to make it
- 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.
- Don't try to turn until brown, if it sticks, it's not good and brown yet.
- 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 30-40 minutes for bone-in.
- 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
The Rating
Reviewed by 22 people-
hmmmmmmm this sounds and looks great thank you keep em coming
minitindel in THE HEART OF THE WINE COUNTRY loved it -
Sounds wonderful sparow. I'd love a plate right now lol It's lunch time for me. Great post. Got my 5
danadooley in Singapore loved it -
That is just so gorgeous, Sparow. I'm bookmarking to try. Thanks so much!!
lunasea in Orlando loved it
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