. Recipes: ROMAN STYLE CHICKEN

ROMAN STYLE CHICKEN


ROMAN STYLE CHICKEN

INGREDIENTS:
4 skinless Chicken Breast Halves, with ribs
2 skinless Chicken Thighs, with bones
1/2 + 1 tsp Salt,
1/2 + 1tsp Black Pepper Powder, plus 1 teaspoon
1/4 cup Olive Oil
1 Red Bell Pepper, sliced
1 Yellow Bell Pepper, sliced

100 gm Prosciutto, chopped
2 Cloves Garlic, chopped
500 gm Can Diced Tomatoes
1 tsp Thyme Leaves
1 tsp Oregano Leaves
1/2 cup Chicken Stock
2 tsp Capers
1/4 cup Chopped Fresh Flat-Leaf Parsley Leaves

PREPARATION:
Season the Chicken with 1/2 tsp Salt and 1/2 tsp black 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, and other 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 ROMAN STYLE CHICKEN is ready to serve.

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