Roman-Style Chicken

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Picture of Roman-Style Chicken Recipe 4 Videos | Photo: Roman-Style Chicken Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 0 min
Prep
20 min
Cook
40 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 4 skinless chicken breast halves, with ribs
  • 2 skinless chicken thighs, with bones
  • 1/2 teaspoon salt, plus 1 teaspoon
  • 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
  • 1/4 cup olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 ounces prosciutto, chopped
  • 2 cloves garlic, chopped
  • 1 (15-ounce) can diced tomatoes
  • 1/2 cup white wine
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1/2 cup chicken stock
  • 2 tablespoons capers
  • 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

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. 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 20 to 30 minutes.

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.

Per serving: Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

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Wine Suggestion for This Recipe

Sangiovese

Sangiovese

Bright, fruity Italian red wine

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Newest Ratings and Reviews

Read all 1095 reviews

  • on May 09, 2013

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    I love this recipie, I've made it several times now. Everyone in the family loves it too. I usually make it the day before, I think the flavours are better when it's had time to sit.

    people found this review Helpful.
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  • on April 28, 2013

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    I have made Giada's chicken cacciatore recipe and there is no difference here. You do not dredge the chicken in flour (as you do with the cacciatore and you add proscuitto (unlike the cacciatore. Same chicken, different name. I don't think the proscuitto added anything, but another $4 to my grocery bill.

    people found this review Helpful.
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  • on April 26, 2013

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    This was a huge hit with my family every time I make it. Make sure you have a nice loaf of bread to dip in the juices. Also tastes just as good as leftovers!

    people found this review Helpful.
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