Friday, March 28, 2008

Roman-Style Chicken

THis dish is a favorite of my husband. It never failed to impress him (and his friends I've cooked for!) and he could thank me on and on for cooking a great meal. The best thing about this dish is that it can be cooked a day ahead so it is a good dish to serve when entertaining. It allows you to chit chat with your guests leisurely as you don't have to worry about preparing the meal at the same time. The heart of this dish is one of my favorite celebrity chef - Giada De Laurentis in her Everyday Italian show. After a few times I've cooked the dish I modified it here and there and realized that adding more prosciutto gave the dish more depth.

8 chicken pieces (I use legs or thighs, skin removed)
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
8 ounces prosciutto, chopped
1 cup chopped onions
2 cloves garlic, chopped
1 (15-ounce) can stewed organic whole tomatoes
1 tablespoon dried thyme leaves
1 teaspoon dried oregano leaves
1/2 cup white wine
1/2 cup chicken stock
kosher salt to taste
freshly ground pepper to taste
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves for garnish

1) Season the chicken with salt and pepper (you may also coat chicken with a little flour).
2) 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.
3) With the same pan over medium heat, add prosciutto and cook until crisp.
4) Add the peppers and onions, cook until onions are clear. Add the garlic and cook for 1
minute. Add a half teaspoon of salt and pepper.
5) Add the wine and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.
6) Add the tomatoes (and 2 tbsp of the juice) and mash it a little with wooden spoon.
7) Return the chicken to the pan. Add the stock, and bring the mixture to a boil.
8) Reduce the heat and simmer, covered, until the chicken is cooked through and the sauce is thick, about 30 to 40 minutes.
9) If serving immediately, add the capers and the parsley. Stir to combine and serve.

Serve over steamed white rice or over spaghetti sauteed in olive oil, garlic & chili pepper flakes.

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