I LOVE cooking with fresh ingredients- fresh herbs, fresh vegetables, fresh anything. How can you not, when you see colors like these!
Last night my good friend Devin came over and we decided to revisit an old favorite on a cold winter night, Giada de Laurentiis’ Roman-Style Chicken. The last time I made this was at a “dinner party” I hosted in 2007 for my high school pals at my parents’ house after I graduated college. It was great then, so I was excited to make it again. After a long day of shoveling Paul’s car out of the street after the crazy blizzard this weekend, we wanted a warm, home-cooked meal.
This dish gets a lot of its flavor and color from the red and yellow peppers, which stew with the fresh thyme, tomatoes, and crispy prosciutto to make one really luscious sauce that’s full of flavor. But don’t take my word for it- try it out yourself!
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- ½ teaspoon salt, plus 1 teaspoon
- ½ teaspoon freshly ground black pepper, plus 1 teaspoon
- ¼ 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
- ½ cup white wine (I used Pinot Grigio)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves (or ½ tsp dried- I couldn’t find fresh in my store at the time)
- ½ cup chicken stock
- 2 tablespoons capers
- ¼ cup chopped fresh flat-leaf parsley leaves
- Season the chicken with ½ teaspoon salt and ½ 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.
We paired this with some fried polenta and sauteed spinach. However, since I do not prefer dark meat I just kept it to four breasts- bone-in of course. It was just as good as I remembered- and between the three of us we had two whole breasts left over! Apologies for the poor photo- but I hope you can get the idea of the peppers, tomatoes, and capers (yum) all coming together to make an incredible sauce for the chicken.
For more foodventure pics, check out my flickr!