Roman Chicken

This little recipe has been a staple for many years in my house. Its such a part of our family menu that I made it to celebrate my son's first birthday in a mountain "cabin" we rented for the occasion. That was seven years ago now. I'm not sure I'd recommend it for that setting (unknown kitchen gear and a house full of hungry guests as well as a mobile toddler) but it is a wonderful family meal for any night of the week.

Roman Chicken

P  GF  DF

* 15min prep * 35-45min cooking * Makes 4 servings*

6-8 chicken thighs (bone-in)

1 red bell pepper

1 yellow bell pepper

3 Tablespoons olive oil

4 oz prosciutto or bacon

1 15oz can diced fire roasted tomatoes

1/2 cup white wine

2 garlic cloves minced

1 Tablespoon fresh thyme

1 teaspoon fresh oregano 

Salt & Pepper

Garnish

2 Tablespoons capers

bunch flat-leaf parsley chopped

Pour olive oil in a heavy skillet or dutch oven and heat over medium heat. Salt and pepper the chicken. When oil is hot, brown chicken (in batches if necessary) for about 5 minutes per side. In mean time slice peppers and prosciutto, and mince garlic. Remove chicken to plate, cover and set aside.

Add peppers and prosciutto to pan and brown for 5 minutes then add garlic for 30 seconds. Deglaze the pan with the wine and scrape up brown bits with a wooden spoon. Add tomatoes and herbs. Return chicken and any juices back in the pot. Bring to a boil then turn down heat. Cover the pot and simmer about 20-30 minutes until chicken is cooked through.

 

Sprinkle capers and parsley over dish when served.

accompaniments: Spinach Salad with Artichokes and white wine used in recipe.

tip: Chicken thighs are tasty and less expensive than other cuts but breast meat works just as well.

tip: if using dried herbs use half as much.