serve with roasted potatoes
Another great idea inspired by Giada!"Absolutely delicious. The chicken is extremely moist and the sauce wonderful. Husband loved this dish..and he is one of those who normally likes cheese over everything! Thank You! This has been marked as one of our favorites." - Yodalee
Yield: 6 Servings Ready in 1 hours
45 people trying soon
Verified by twojocks
|4 skinless chicken breast halves; with ribs|
|2 skinless chicken thighs; with bones|
|1/2 teaspoonsalt; plus 1 teaspoon|
|1/2 teaspoonfreshly ground black pepper; plus 1 teaspoon|
|1/4 cupolive 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 cupwhite wine|
|1 tablespoonfresh thyme leaves|
|1 teaspoonfresh oregano leaves|
|1/2 cupchicken stock|
|1/4 cupchopped fresh flat-leaf parsley leaves|
Roman-style Chicken Preparation
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.
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