{"id":79,"date":"2018-01-28T03:14:02","date_gmt":"2018-01-28T03:14:02","guid":{"rendered":"http:\/\/stylesinthekitchen.com\/?p=79"},"modified":"2019-06-29T05:25:32","modified_gmt":"2019-06-29T05:25:32","slug":"giadas-roman-style-chicken","status":"publish","type":"post","link":"https:\/\/stylesinthekitchen.com\/index.php\/2018\/01\/28\/giadas-roman-style-chicken\/","title":{"rendered":"Giada&#8217;s Roman-Style Chicken"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-93 alignnone\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giadas-chicken-300x287.jpg\" alt=\"\" width=\"399\" height=\"382\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giadas-chicken-300x287.jpg 300w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giadas-chicken-768x735.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giadas-chicken-1024x980.jpg 1024w\" sizes=\"auto, (max-width: 399px) 100vw, 399px\" \/><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-82 alignnone\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/IMG_2059-copy-300x287.jpg\" alt=\"\" width=\"401\" height=\"383\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/IMG_2059-copy-300x287.jpg 300w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/IMG_2059-copy-768x735.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/IMG_2059-copy-1024x980.jpg 1024w\" sizes=\"auto, (max-width: 401px) 100vw, 401px\" \/><\/p>\n<p>With over 1200 reviews on the Food Network website I just had to try out <a href=\"http:\/\/stylesinthekitchen.com\/index.php\/blog\/\" target=\"_blank\" rel=\"noopener noreferrer\">this<\/a> recipe.&nbsp; 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.<\/p>\n<p><strong>Roman-Style Chicken<\/strong><\/p>\n<p>Recipe courtesy of Giada De Laurentiis<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>6 skinless chicken thighs, with bones<\/li>\n<li>1\/2 tsp salt, plus 1 tsp<\/li>\n<li>1\/2 tsp black pepper, plus 1 tsp<\/li>\n<li>1\/4 cup olive oil<\/li>\n<li>1 red capsicum, sliced<\/li>\n<li>1 yellow capsicum, sliced<\/li>\n<li>85 gm prosciutto, chopped<\/li>\n<li>2 cloves garlic, chopped<\/li>\n<li>1 (400gm) tin diced tomatoes<\/li>\n<li>1\/2 cup white wine<\/li>\n<li>1 tbsp fresh thyme leaves<\/li>\n<li>1 tsp fresh oregano leaves<\/li>\n<li>1\/2 cup chicken stock<\/li>\n<li>2 tbsp caper<\/li>\n<li>1\/4 cup chopped fresh parsley<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Season the chicken with 1\/2 tsp of salt and pepper.&nbsp; In a heavy, large frypan, heat the oil over a medium heat.&nbsp; When the oil is hot, cook the chicken until browned on both sides.&nbsp; Remove from the pan and set aside.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-94\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/giada-browned-chicken-300x225.jpg\" alt=\"\" width=\"372\" height=\"279\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/giada-browned-chicken-300x225.jpg 300w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/giada-browned-chicken-768x576.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/giada-browned-chicken-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 372px) 100vw, 372px\" \/><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-95 alignnone\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giada-cutting-board-300x225.jpg\" alt=\"\" width=\"369\" height=\"277\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giada-cutting-board-300x225.jpg 300w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giada-cutting-board-768x576.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giada-cutting-board-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 369px) 100vw, 369px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>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.&nbsp; Add the garlic and cook for 1 minute.&nbsp; Add the tomatoes, wine and herbs.&nbsp; Using a wooden spoon, scrape the browned bits off the bottom of the pan.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-96\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giada-chicken-peppers-300x225.jpg\" alt=\"\" width=\"406\" height=\"305\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giada-chicken-peppers-300x225.jpg 300w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giada-chicken-peppers-768x576.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giada-chicken-peppers-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 406px) 100vw, 406px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-97\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giada-chicken-added-300x225.jpg\" alt=\"\" width=\"405\" height=\"304\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giada-chicken-added-300x225.jpg 300w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giada-chicken-added-768x576.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/01\/Giada-chicken-added-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 405px) 100vw, 405px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Return the chicken to the pan, add the stock, remaining salt and pepper and bring the mixture to a boil.&nbsp; Reduce the heat and simmer, covered, until the chicken is cooked through, about&nbsp; 20 to 30 minutes.&nbsp; Taking the lid of for the last 5 minutes if the sauce needs a bit more reducing.<\/p>\n<p>If serving immediately, add the capers and the parsley. Stir to combine and serve.&nbsp; If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate.&nbsp; The next day, reheat the chicken to a simmer over medium heat.&nbsp; Stir in the capers and the parsley and serve.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>With over 1200 reviews on the Food Network website I just had to try out this recipe.&nbsp; 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":93,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8,6,2,1],"tags":[],"class_list":["post-79","post","type-post","status-publish","format-standard","has-post-thumbnail","category-delicious-dinners","category-family-friendly-feasts","category-recipes","category-uncategorized","czr-hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Giada&#039;s Roman-Style Chicken - Styles in the Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/stylesinthekitchen.com\/index.php\/2018\/01\/28\/giadas-roman-style-chicken\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Giada&#039;s Roman-Style Chicken - Styles in the Kitchen\" \/>\n<meta property=\"og:description\" content=\"With over 1200 reviews on the Food Network website I just had to try out this recipe.&nbsp; 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. 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