Roman-style Chicken

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Day Ahead Dishes

Rated: 5 stars out of 5Rate itRead users' reviews (624)

Cook Time:
40 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 0 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Chicken Stemperata: Stemperata di Pollo

Photo: Roman-style Chicken

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 20

View all 20 Chicken Collections

Comments & Reviews

recipe Roman-style Chicken
Lynnette Gaithersburg, MD 11-17-2009
Flag

Even a person wh't know how tocook can draw flavors from this amazing dish!
Rated: 4 stars out of 5

I don't understand how this dish was cooked by so many and it was so flavorful to all, but one person did not get any... flavor?? Did you cook the same dish? Giada is Italian, and she knows her stuff! I did change a couple of things, though... Instead of using ckn stock I doubled on the white wine, instead of proscuito I used chopped bacon...also once I added the ckn I popped in the oven to slow roast on 325 degrees for about 35-40 mins. and it was WONDERFUL.Read more
recipe Roman-style Chicken
Nicole Winnipeg Canada, CA 11-17-2009
Flag

EASIE PEASIE
Rated: 5 stars out of 5

This was a wonderfully quick and delicious supper to make. For the previous review, if you felt you had no flavour perhaps... you did not add enough prociutto. So easy to prepare, expecially if you have a mixer to break the peppers and garlic. I also added a red onion. Wonderful sauce that could be used to garnish a baked potatoe for lunch. True winner.Read more
recipe Roman-style Chicken
Elizabeth Temple , TX 11-16-2009
Flag

NO TASTE!
Rated: 2 stars out of 5

I followed the recipe to the T and it was awful! There is not enough flavor. It would have been easier to throw a chicken... breast on the grill and call it a meal! My husband was not impress at all. Read more
recipe Roman-style Chicken
Laney Monroe, WA 11-15-2009
Flag

This was fantastic!
Rated: 5 stars out of 5

This dish is so good and has great flavors! My entire family liked it and it is one that we will definitely make it again. ... I used skinless/boneless chicken breasts and it worked fine with the recipe.Read more
recipe Roman-style Chicken
Jose Atlantic City, NJ 11-13-2009
Flag

Delicious!
Rated: 5 stars out of 5

I am just starting to cook and am a beast at pastry lol but never actually cooked a meal so i thought i try this since Giada... is one of my fav italian chefs. We had the chicken and the peppers and thought i would make something for my parents since they r always there for me. I had the help of my mom and my God the dish was fantastic! It had so much flavor the juice and the chicken was delicious. I agree that this dish is better if u let it absorb the juices overnight but man it was delic. My dad luved it and so did my mom and me and will def make this again. Thanks Giada!Read more
recipe Roman-style Chicken
Yvonne Kansas City, MO 11-11-2009
Flag

YUMM!
Rated: 5 stars out of 5

It was really delicious and will make again FOR SURE. I did use boneless meat because didn't know it was calling for bone... in. I think I liked without the bone though and maybe stick with that. I'm trying to figure out exactly what to serve with this besides bread and salad. I tried the Baked Penne with Roasted Vegetables of Giada's and it was good but almost too much. A little pasta wouldn't be bad but don't need that much. Maybe just a cheesy pasta of some kind of a little orzo in the juice. Dipping the bread in juice was fabulous. Thanks for the great recipe Giada.Read more