Thursday, February 16, 2012

Roman Style Chicken

I was looking up some general facts about Rome on the computer (you know, a typical Wednesday night). Most have to do with history, art, religion, and architecture (no mention of chicken). But even if Julius Caesar wasn't munching on a plate of these while he watched gladiators battling it out at the Coliseum, I'll bet he would have, if someone had been so kind as to offer. Something tells me he would have appreciated the bold, fresh flavors.

Yield: 6 servings

8 chicken thighs or breasts, with bones (with or without skin)
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 oz. prosciutto, chopped
3 cloves garlic, chopped
1 (15 oz.) can diced tomatoes
1/2 cup white wine
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley

1.      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.
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, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

barely adapted from Giada De Laurentiis
browning the chicken
chicken browned
yellow and red peppers
sliced peppers
oregano and thyme
peppers and prosciutto in the pan
adding the garlic
adding the tomatoes, wine and herbs
adding back the chicken (chicken stock added)
chicken cooked...adding the capers and parsley
mixed and ready

Only I thought it was a little liquidy, so I removed the chicken
and cooked the sauce for another 20 minutes or so to reduce it.
If I'd been serving it over pasta or rice, I might not have
bothered (that's one reason I didn't change it on the recipe).

1 comment:

dbmomkat said...

This looks great! I think you may have given me tonight's dinner idea!

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