Thursday, April 19, 2018

Friday Food: Roman Chicken

A good twist on chicken that will give you a change in what you are eating if you are tired of just having chicken.  Lots of options to put in and on the chicken and as usual you can tweak and adjust as you need to for your taste.  Give this one a try for the next big dinner or protein packed meal.


  • 4 skinless chicken breast halves, with ribs
  • 2 skinless chicken thighs, with bones
  • 1/2 tsp salt, plus 1 tsp
  • 1/2 tsp freshly ground black pepper, plus 1 tsp
  • 1/4 cup olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 oz prosciutto, chopped
  • 2 cloves garlic, chopped
  • 1 (15oz) can diced tomatoes
  • 1/2 cup white wine
  • 1 tbsp fresh thyme leaves
  • 1 tsp fresh oregano leaves
  • 1/2 cup chicken stock
  • 2 tbsp capers
  • 1/4 cup chopped fresh flat leaf parsley leaves
The Game Plan: 
  1. Season the chicken with 1/2 tsp salt and 1/2 tsp 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.
  2. 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.
  3. 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, rehab the chicken to a simmer over medium heat.  Stir in the capers and parsley and serve.
Source: Food Network

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