| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 266 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 76 milligrams |
| Sodium | 1307 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 28 grams |
| Sugar | 4 grams |
Reviews
After reading the reviews we were skeptical but decided to give it a shot, after all everyone has different tastes. I was out of capers so we left those out. After summering for 20 minutes we left the broth out too as others have said it was too soupy. The recipe seems like it would be good as all ingredients seem to flow together, however, it’s bland and no one in my family enjoyed. Sad to say we feel like we wasted chicken and veggies on what could have been some bomb fajitas. This is not a recipe I would recommend to anyone a sit lacks flavor, especially for the preparation and cook times involved.
Meh.
Made this tonight with dried herbs over pasta and it’s still so tasty! Only downfall was the chicken was dry, but that was probably me. Definitely make again.
I made Roman Chicken and it was a great hit. Easy to assemble, absolutely delicious and reheated very well. i served it on a mound of savory polenta and I would make it exactly they same way again. Thank you Giada.
Used bacon instead of prosciutto. I forgot the broth, but from the reviews it sounds like that was a good thing. Still took more time to reduce than indicated.
This just did not come together for us. Too much liquid, and I had to make several adjustments to add flavor. No one thought it was worth making again. I was so surprised because all the ingredients seem like it would be a great weeknight dish, and all the great reviews.
We’ve found that with ANY Giada recipe, we’ve got to amp up the spices a bit. Once you do that, her stuff is really good! And having made this a number of times, we’ve found that you REALLY need to let the sauce reduce before you put in the chicken! (We use only thighs, as breasts dry out too easily).
This was only meh. I followed the recipe except I left out the chicken broth, used boneless chicken and used dried oregano. There was too much liquid and in trying to reduce it dried out the chicken. I thought it was fairly bland, it was definitely missing something.
Delicious! It’s not clear if the diced tomatoes should be drained, so I added the liquid from the can as well. And ended up with a lot of liquid. I reduced the it a bit, then thickened it with 1 tsp of cornstarch and served it over farfalle pasta.
Excellent dish. I brined my chicken first, but followed the recipe as written otherwise. Delicious; will make again.