I wanted to share this recipe for Roman Style Chicken that I found on FoodNetwork.com. There's not a whole lot to it, after browning the chicken its kind of a prep and dump then let cook. I recently read an article that said chicken thighs, although they have more calories than chicken breasts they actually keep you satisfied longer. So there's a fun fact for ya! This was very good with the thighs but I imagine if you used chicken breasts that would be fine as well.
Roman Style Chicken
Ingredients:
- 4 chicken thighs, bone in, skin on
- 1 1/2 bell peppers (red or orange or yellow)
- 1 1/2 bell peppers (red or orange or yellow)
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 2 Tbsp. olive oil
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tsp. thyme leaves
- 1 tsp. oregano leaves
- 1/2 cup chicken stock
- 1 Tbsp. capers
- 1 tsp. freshly ground black pepper
- 2 Tbsp. olive oil
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tsp. thyme leaves
- 1 tsp. oregano leaves
- 1/2 cup chicken stock
- 1 Tbsp. capers
Instructions:
- Take chicken and season with salt and pepper.
- In a large pan (I used a pot because I wasn't sure how big this batch would end up) heat olive oil over medium heat.
- Cook chicken until browned on each side. Remove from the pan and set aside.
- Add the peppers and prosciutto, cook until peppers brown up and prosciutto crisps, about 5 minutes.
- Add garlic and cook for 1 minute or so.
- Add tomatoes, wine and herbs.
- Return the chicken to the pan, add the stock and bring mixture to a boil.
- Reduce heat and simmer, covered about 20 to 30 minutes until chicken is cooked through.
- If you are serving immediately, add capers, stir to combine and serve. If making ahead of time, transfer 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 serve.
- Take chicken and season with salt and pepper.
- In a large pan (I used a pot because I wasn't sure how big this batch would end up) heat olive oil over medium heat.
- Cook chicken until browned on each side. Remove from the pan and set aside.
- Add the peppers and prosciutto, cook until peppers brown up and prosciutto crisps, about 5 minutes.
- Add garlic and cook for 1 minute or so.
- Add tomatoes, wine and herbs.
- Return the chicken to the pan, add the stock and bring mixture to a boil.
- Reduce heat and simmer, covered about 20 to 30 minutes until chicken is cooked through.
- If you are serving immediately, add capers, stir to combine and serve. If making ahead of time, transfer 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 serve.
I left the capers off for Chris' dish, he's not a fan but I thought they really heightened the flavors of the dish. I served this over penne pasta but now that I think of it you could do polenta or another pasta or just on its own. It turned out a little runny so next time I may try to thicken the sauce a little. This got a "good, make again" rating from Chris and I liked it enough that I think I'd give it another whirl.
I've got a new addition to my blog this week, then next week I've got a local foodie moment about a restaurant that EVERYONE has been raving about!
I've got a new addition to my blog this week, then next week I've got a local foodie moment about a restaurant that EVERYONE has been raving about!
Cheers!
Steph
This looks so good Steph! I made a similar recipe a few months ago but it had kalamata olives instead of capers. I have some peppers that I need to use up so I might be trying this out this week!
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