Roman Chicken
I have grown up in a home where chicken dinners were considered monotonous and lackluster. The results have been several years of circumventing chicken meals. That’s until recently when I decided to eat higher lean protein dinners to achieve my ideal body goals. It was time to scour the Internet and cookbooks, and get inspired to create sensational and delicious chicken dinners. I am truly amazed that I have stumbled upon and cooked a plethora of delicious chicken dinners over the last few months.
This Roman Chicken recipe adapted from Giada de Lauranteiis’: Roman-Style Chicken is one of
those chicken experiments that was scrumptious beyond belief. It was reminiscent of all the vibrant and fresh flavors of Italy. Sweet bell peppers, juicy tomatoes, tangy capers and smoky bacon all marry together to create a well-balanced dish. The aromatic herbs and white wine elevate the flavors to generate a masterpiece.
those chicken experiments that was scrumptious beyond belief. It was reminiscent of all the vibrant and fresh flavors of Italy. Sweet bell peppers, juicy tomatoes, tangy capers and smoky bacon all marry together to create a well-balanced dish. The aromatic herbs and white wine elevate the flavors to generate a masterpiece.
This recipe breathes new life into a chicken dinner; it transforms dull and humble chicken into into a enticing and delectable meal that appeases all the senses.
Roman Chicken Recipe
Recipe adapted from Giada de Lauranteiis’: Roman-Style Chicken
Yield: 6 servings
Time: 30 minutes
Yield: 6 servings
Time: 30 minutes
Ingredients
6 skinless chicken thighs, with bones
½ teaspoon salt, plus ¾ teaspoon
½ teaspoon freshly ground black pepper, plus ½ teaspoon
3 tablespoons olive oil
¾ cup red bell pepper, sliced
¾ cup yellow bell pepper, sliced
3-4 thick cut strips of bacon, diced
1 tablespoon garlic, peeled and minced
½ teaspoon crushed red pepper
1 ½ cups of fresh tomatoes, diced
½ cup dry white wine
1 tablespoon fresh thyme leaves
½ teaspoon dried oregano
½ cup low sodium chicken stock
2 tablespoons capers
2 tablespoons fresh flat-leaf parsley leaves, chopped (See note)
6 skinless chicken thighs, with bones
½ teaspoon salt, plus ¾ teaspoon
½ teaspoon freshly ground black pepper, plus ½ teaspoon
3 tablespoons olive oil
¾ cup red bell pepper, sliced
¾ cup yellow bell pepper, sliced
3-4 thick cut strips of bacon, diced
1 tablespoon garlic, peeled and minced
½ teaspoon crushed red pepper
1 ½ cups of fresh tomatoes, diced
½ cup dry white wine
1 tablespoon fresh thyme leaves
½ teaspoon dried oregano
½ cup low sodium chicken stock
2 tablespoons capers
2 tablespoons fresh flat-leaf parsley leaves, chopped (See note)
Notes:
- You can also use curly parsley.
Method:
- 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.
- In the same pan over medium heat, add the bell peppers and bacon and cook until the peppers are almost fully cooked and the bacon is crisp, about 5 minutes.
- Add the garlic and crushed red pepper and cook for 1 minute.
- Add the tomatoes, wine, herbs and remaining salt and pepper. Using a wooden spoon, scrape the browned bits off the bottom of the pan and cook for a minute.
- Return the chicken thighs to the pan, add the stock, and bring to a boil. Reduce the heat to low and simmer, covered, until the chicken is cooked through, about 10-15 minutes.
- Once cooked turn off the heat and stir in the capers and parsley. Taste and adjust seasoning. Serve immediately with a side of pasta or bread.
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