Roman Chicken

Tonight, I tweaked a chicken recipe by Giada (see her version here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html).  I really liked the way the flavors all came together, and it was so colorful.  The sauce was yummy.  (Note to self: next time, serve with crusty bread for dipping!)  I definitely could have let the sauce cook longer to thicken up a bit, but it was getting late and I was hungry!

Start with the prep…

  • Slice up 4 small red peppers.  (Feel free to use a mix of yellow and red if you’d like.  Also, if your peppers are on the larger side, use 2 instead of 4.)
  • Mince up 3 cloves of garlic.
  • Heat a large skillet over medium heat.
  • Add 1/4 cup of EVOO.
  • While you’re waiting for the oil to get hot, season some thin cut chicken breasts with s&p.  (Feel free to use larger breasts or a combination of breasts and thighs; just increase the cooking time if you do.)
  • Once the oil is hot, add the chicken to the skillet.
  • Cook, flipping once, until golden brown on both sides.
  • Remove from the skillet.
  • While the chicken cooks, slice up 1 small package of prosciutto (3 ounces).
  • Mince up some fresh oregano and some fresh thyme.
  • Add the peppers and the prosciutto to the skillet.  (Next time, I will add the prosciutto first to let it crisp up before adding the peppers.)
  • Cook, stirring occasionally, until the peppers are tender.
  • Add the garlic.
  • Cook for about 2 minutes, until the garlic is golden and softened.
  • Add 1/4 cup dry white wine.
  • Add 1 small can of diced tomatoes.
  • Add in the oregano and thyme.
  • Stir to combine.
  • Add the chicken back to the skillet.
  • Add 1/2cup chicken stock.
  • Nestle the chicken under the vegetables.  Cover, and simmer until the chicken is cooked through and the sauce thickens, about 20 minutes.
  • While you’re waiting, mince up some fresh parsley.  (Make a side dish too like couscous or rice.  Or just cut up some crusty bread to mop up the sauce!)
  • Once the sauce thickens, add the parsley.
  • Add a couple of teaspoons of capers (don’t add too much of their liquid!).
  • Stir to combine and serve.

Like I mentioned earlier, I should have let my sauce thicken a bit more.  Other than that, this was delicious.  I think I may add some artichokes next time.  Yum.  Enjoy!

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