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Roman-Style Chicken

This Roman-Style Chicken recipe features browned chicken pieces simmered in a rich, savory sauce with bell peppers, crispy prosciutto, diced tomatoes, white wine, and aromatic herbs. It's a flavorful and relatively easy dish, perfect for a hearty meal, and can be prepared ahead of time for convenience.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 1957.2 kcal

Equipment

  • 1 Large Heavy Skillet
  • 1 Wooden Spoon
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Set of Measuring Spoons and Cups

Ingredients
  

Main

  • 4 skinless chicken breast halves with ribs
  • 2 skinless chicken thighs with bones
  • 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

Instructions
 

  • 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.

Notes

1. Achieving a deep, golden-brown sear on the chicken is crucial for building a robust flavor base. Do not overcrowd the pan; cook in batches if necessary to ensure proper browning rather than steaming. Patting the chicken dry thoroughly before searing will aid in this. 2. Deglazing the pan with wine and tomatoes after sautéing the vegetables is key. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the skillet; these contribute immense depth to the sauce. 3. While the recipe specifies skinless chicken, using skin-on, bone-in chicken thighs (or a mix) would lend even more richness and moisture to the dish. If doing so, ensure the skin is rendered crispy during the initial sear. 4. Taste the sauce before serving and adjust seasoning. A splash more wine or stock can loosen the sauce if it's too thick.