Before I started cooking and actually enjoying it (or for that matter, being good at it) I made the same few dishes over and over. I’m pretty sure I fed my husband both raw chicken and raw eggs on accident, I really had no idea what I was doing. So a few months after we got married I started watching the Food Network and watched Giada DeLaurentis make this recipe for Roman Style Chicken and I thought it looked like something I could do. I was really setting myself up for failure. Not because it was difficult but because back then I didn’t like peppers, capers or bone in chicken. What was I thinking? I can’t remember whether I liked the dish then but I can tell you that I like it now! Hubby still doesn’t care for bone in chicken, so I used boneless skineless chicken breasts which shortened the cooking time. According to this website, the revised recipe (no thighs, just boneless skinless chicken breasts) runs about 330 calories per serving. Yay!
Prep Time: 20 minutes
Cook Time: 25 minutes
Notes: I used mini sweet peppers instead of Bell peppers because that’s what I had in the fridge. Also, if you don’t have fresh thyme or fresh oregano just used dried. Start by adding about 1/3 of what the recipe calls for since dried herbs are stronger than fresh.
- 6 chicken breasts
- 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 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 10-15 minutes depending on thickness of chicken.
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.