Giada’s Roman-Style Chicken

With over 1200 reviews on the Food Network website I just had to try out this recipe.  It can be served immediately or made ahead for another day and like many of the reviews I agree it is even better the next day. We served it with crusty bread but it would be delicious with polenta or couscous as well.

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Ingredients

• 6 skinless chicken thighs, with bones
• 1/2 tsp salt, plus 1 tsp
• 1/2 tsp black pepper, plus 1 tsp
• 1/4 cup olive oil
• 1 red capsicum, sliced
• 1 yellow capsicum, sliced
• 85 gm prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (400gm) tin diced tomatoes
• 1/2 cup white wine
• 1 tbsp fresh thyme leaves
• 1 tsp fresh oregano leaves
• 1/2 cup chicken stock
• 2 tbsp caper
• 1/4 cup chopped fresh parsley

Directions

Season the chicken with 1/2 tsp of salt and pepper.  In a heavy, large frypan, heat the oil over a 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 capsicum and prosciutto and cook until the capsicum have browned an 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, remaining salt and pepper and bring the mixture to a boil.  Reduce the heat and simmer, covered, until the chicken is cooked through, about  20 to 30 minutes.  Taking the lid of for the last 5 minutes if the sauce needs a bit more reducing.

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.