Roman-Style Chicken
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Crispy on the outside, tender on the inside—with a burst of bold flavors!
Ingredients:
Image Credit: Food Network
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
- Season the chicken with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Heat olive oil in a large skillet over medium heat. Once hot, cook the chicken until golden brown on both sides. Remove and set aside.
- In the same pan, cook the peppers and prosciutto over medium heat until the peppers brown and the prosciutto crisps up, about 5 minutes. Add garlic and cook for 1 more minute. Stir in tomatoes, wine, and herbs, scraping up any browned bits from the pan with a wooden spoon. Return the chicken to the pan, add stock, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes until the chicken is fully cooked.
- If serving right away, stir in capers and parsley, then serve. For make-ahead, transfer the chicken and sauce to a container, cool, and refrigerate. The next day, reheat to a simmer over medium heat, stir in capers and parsley, and serve.
