Ingredients
-
4
-
2
-
1/2
-
1/2
-
1/4
-
1
-
1
-
3
-
2
-
1
-
1/2
-
1
-
1
-
1/2
-
2
Directions
Roman-Style Chicken, From Everyday Italian on Foodtv com This recipe gets better with age On the show, Giada suggests making it a day ahead to let the flavors get together, although it can be served the same day as well , Tomatoes came from the new world How can a Roman style recipe possibly have tomatoes in it!?!?!, used olives and bacon instead of capers and prosciutto, served with mashed potatoes This recipe is simply genial: easy, relatively quick to cook and absolutely delicious
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Season the Chicken With 1/2 Teaspoon Salt and 1/2 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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
