Time For Some Roman-Style Chicken

31 Oct

I had seen this recipe on Food Network a week or two ago and had been planning to cook it since then but I haven’t had the opportunity to do it until tonight. It is a recipe from Giada de Laurentiis for Roman-Style Chicken. It looked pretty good when she was making it and it certainly didn’t look difficult to do, so since I had everything in the house tonight, I thought I would give it a shot, and I am glad I did.

Roman-Style Chicken

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

Season the chicken with a 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 it is browned on both sides. Remove the chicken 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 you are serving the meal immediately, add the capers and the parsley. Stir to combine and serve. If you are making this 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.

I did make a minor change to the recipe. Since I didn’t have prosciutto, I used a couple of slices of bacon in its place and it turned out just fine. I also used only chicken thighs for the recipe, mainly because that is what I had on hand and ready to cook. I think it would turn out great with any chicken parts you decided to use. You get a great sauce from the tomatoes, stock and wine that goes well with some rice or potatoes. It’s a quick and simple recipe to make for a weeknight dinner any time you are looking for something to do with some chicken.

That’s it for tonight. I’m not sure what I am going to make tomorrow night. I have a number of choices on hand with some shrimp, some pork chops and even some boneless leg of lamb, which I think I will save for the weekend. We’ll have to wait and see what I can come up with for tomorrow.

Hopefully everyone who had to deal with Hurricane Sandy is okay and you have been able to start some kind of clean up and recovery from whatever effects you may have incurred. We were lucky in that we never lost power here and really only had to deal with very high winds. There is lots of debris down in the area and many people here lost power and their phones. The schools have been closed all week as well, but hopefully by next week everything will start to restore itself to some normalcy. Thank goodness for all the responders and help that so many people have been able to benefit from. I am not sure where New York and New Jersey would be without them.

Until next time, enjoy your evening and enjoy your meal!

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Posted by on October 31, 2012 in Cooking, Dinner, Poultry


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