↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
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
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.
Serves 6
view more member recipes
Roman-Style Chicken
Category: Chicken
Prep Time: Cook Time: Total Time:
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
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.
Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roman-style Fettuccine With Chicken
by sgre52160
3 tbsp olive oil 2 boneless, skinless chicken breasts Kosher salt Freshly ground black pepper 1 large red bell pepper, cored, seeded, and sliced into thin strips 1 large yellow bell pepper, cored
by sgre52160
3 tbsp olive oil 2 boneless, skinless chicken breasts Kosher salt Freshly ground black pepper 1 large red bell pepper, cored, seeded, and sliced into thin strips 1 large yellow bell pepper, cored
Roman-style Fettuccine With Chicken - Giada De Laurentiis
by sgre52160
1/4 cup extra-virgin olive oil 4 boneless, skinless chicken breast halves 2 boneless, skinless chicken thighs Salt and freshly ground pepper 1 red bell pepper, cored, seeded and sliced 1 yellow b
by sgre52160
1/4 cup extra-virgin olive oil 4 boneless, skinless chicken breast halves 2 boneless, skinless chicken thighs Salt and freshly ground pepper 1 red bell pepper, cored, seeded and sliced 1 yellow b
Roman-style Fettuccine With Chicken - Giada De Laurentiis
by sgre52160
3 tbsp olive oil 2 boneless, skinless chicken breasts Kosher salt Freshly ground black pepper 1 large red bell pepper, cored, seeded, and sliced into thin strips 1 large yellow bell pepper, cored
by sgre52160
3 tbsp olive oil 2 boneless, skinless chicken breasts Kosher salt Freshly ground black pepper 1 large red bell pepper, cored, seeded, and sliced into thin strips 1 large yellow bell pepper, cored
Roman-style Pot Roast
by sgre52160
1 (3 to 3 1/2 lb) pot roast, rump or eye of round 3 tbsp olive oil 2 onions, chopped 4 cloves garlic, crushed 2 stalks celery and carrots, chopped 8 plum tomatoes, chopped 1/4 tsp Worcestershire
by sgre52160
1 (3 to 3 1/2 lb) pot roast, rump or eye of round 3 tbsp olive oil 2 onions, chopped 4 cloves garlic, crushed 2 stalks celery and carrots, chopped 8 plum tomatoes, chopped 1/4 tsp Worcestershire
Roman-style Meatballs With Gnocchi Alla Romana
by ICOOK2
Ingredients: 1 1/2 cups fresh bread crumbs 1/2 cup milk 4 oz. finely chopped prosciutto 1 lb. ground beef 1 lb. ground pork 2 eggs, lightly beaten 1/2 cup grated Parmigiano-Reggiano
by ICOOK2
Ingredients: 1 1/2 cups fresh bread crumbs 1/2 cup milk 4 oz. finely chopped prosciutto 1 lb. ground beef 1 lb. ground pork 2 eggs, lightly beaten 1/2 cup grated Parmigiano-Reggiano
view more member recipes
Recipe Quick Jump