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    You Are Here: Home → Chicken

    Roman Chicken

    January 26, 2021 | Updated July 24, 2021 by Ryan Leave a Comment

    259 shares
    Jump to Recipe Print Recipe

    With peppers, prosciutto, garlic, herbs and capers cooked in some crushed tomatoes, this Roman chicken recipe is a hearty, but easy weeknight dinner.

    overhead shot of Roman chicken in cast iron skillet

    I'm a sucker for a good weeknight chicken meal - from coconut curry chicken to chicken with white wine sauce to chicken chasseur.

    It is just so versatile with the flavors you can infuse. And make no mistake, this Roman chicken is packed with flavor. You get some saltiness from the prosciutto, freshness from the herbs and brininess from the capers.

    It is actually very similar to this chicken cacciatore recipe with the prosciutto being the main difference. I was actually inspired by Giada De Laurentiis when making this.

    It is also referred to as Pollo Alla Romana which means braised chicken with tomatoes and peppers. No matter what you call it, it is delicious.

    Jump to:
    • Ingredients Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Side Dish Options
    • Pro Tips/Recipe Notes
    • Other Chicken Recipes
    • Roman Chicken
    overhead shot of chicken with peppers, prosciutto and tomatoes in cast iron

    Ingredients Notes

    • Chicken thighs - bone-in with skin on is best for this dish but you can use skinless or chicken breasts.
    • Prosciutto - adds saltiness to the recipe and enhances the dish.
    • Dry white wine - use a quality dry white wine like a Chardonnay or Sauvignon Blanc.
    • Crushed tomatoes - can also use tomato sauce.
    • Chicken stock - can replace with more crushed tomatoes if desired.
    • Capers - adds a salty/briny flavor to this Roman chicken recipe

    Ingredient Swaps

    Like any meal, you can customize this Roman chicken recipe to your family's tastes.

    • Chicken: If you aren't a fan of chicken thighs, use chicken breasts.
    • Ham: Instead of prosciutto, some pancetta or bacon also works.
    • Vegetables: Try orange or green bell peppers instead of the red and yellow, or add in mushrooms or zucchini to the mix.
    • Olives: Instead of capers, you can try olives to get that salty/briny flavor.
    • Cheese: A sprinkle of Parmesan cheese over the top never hurts.

    Step-by-Step Photos

    process shots of dredging chicken in flour and cooking in skillet

    Dredge the chicken in flour with salt and pepper and cook for 5 minutes per side or until browned. Transfer to a a plate and set aside.

    process shots of cooking peppers and prosciutto before deglazing with wine

    Cook the peppers and prosciutto for about 5 minutes before adding garlic the last 30 seconds. Then add the wine to deglaze the pan.

    process shots of adding tomatoes, herbs and stock before adding chicken back and cooking on a simmer

    Add the tomatoes, stock, herbs and red pepper flakes before adding the chicken back in. Bring to a simmer for 30 minutes or until the chicken is cooked through. Stir in the capers and parsley and serve.

    FAQs

    What Should I Cook the Chicken In?

    For this as well as many other recipes such as chicken saltimbocca, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.

    When is the Chicken Done?

    You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.

    Can I Make Ahead?

    Yes, just let the chicken and sauce come to room temperature after cooking and store in the fridge. Once ready to serve, reheat the chicken and sauce to a simmer and serve.

    Side Dish Options

    This Roman-style chicken works great with a bunch of different sides, including:

    • Crispy Roasted Potatoes
    • Goat Cheese Polenta
    • Cream Cheese Mashed Potatoes
    • Parmesan Roasted Brussels Sprouts
    • Garlic Mashed Cauliflower
    • Roasted Carrots
    • Goat Cheese Risotto

    Pro Tips/Recipe Notes

    • Use chicken thighs with skin and bone-in as it contributes to the richness of the dish. You can use skinless as well, but you won't get the crispy texture.
    • If you want a thicker sauce for the Roman chicken, mix 1 tablespoon flour with 1 tablespoon water to make a slurry and then add to the sauce as it simmers.
    • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
    Roman chicken in cast iron

    Other Chicken Recipes

    • Chicken Francese
    • Chicken Rollatini
    • Creamy Sun-Dried Tomato Chicken
    • Breaded Chicken Parmesan

    If you’ve tried this Roman chicken recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of Roman chicken in cast iron skillet
    Print Recipe
    5 from 3 votes

    Roman Chicken

    With peppers, prosciutto, garlic, herbs and capers cooked in some crushed tomatoes, this Roman-style chicken is a hearty, but easy weeknight dinner.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: Italian
    Servings: 6
    Calories: 441kcal
    Author: Ryan Beck

    Ingredients

    • 6 chicken thighs, skin on and bone-in
    • salt and pepper to season
    • ½ cup all-purpose flour
    • ¼ cup olive oil
    • 1 red bell pepper, diced
    • 1 yellow bell pepper, diced
    • 4 oz prosciutto, chopped
    • 4 garlic cloves, minced
    • ½ cup dry white wine
    • 1 (15 oz can) crushed tomatoes
    • ½ cup low-sodium chicken stock
    • 1 tablespoon fresh thyme, chopped
    • 1 tablespoon fresh oregano, chopped
    • ½ teaspoon crushed red pepper flakes
    • ¼ cup drained capers
    • ¼ cup fresh Italian parsley, chopped

    Instructions

    • Season the chicken with salt and pepper and dredge in the flour. Heat olive oil in a large sauté pan or Dutch oven over medium-high heat.
    • Add the chicken and cook 5 minutes per side, or until browned. Transfer the chicken to a plate and set aside.
    • Add the peppers and prosciutto and cook until the peppers are browned and prosciutto is crisp, about 5 minutes. Add the garlic and cook for another 30 seconds.
    • Add the wine to deglaze the pan. Add the tomatoes, chicken stock, thyme, oregano and red pepper flakes.
    • Return the chicken to the pan and toss in sauce. Bring to simmer and simmer for 30 minutes, or until chicken is cooked through. Stir in capers and parsley and serve.

    Notes

    • Use chicken thighs with skin and bone-in as it contributes to the richness of the dish. You can use skinless as well, but you won't get the crispy texture.
    • If you want a thicker sauce, mix 1 tablespoon flour with 1 tablespoon water to make a slurry and then add to the sauce as it simmers.
    • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
    • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

    Nutrition

    Serving: 1g | Calories: 441kcal | Carbohydrates: 15g | Protein: 31g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0g | Cholesterol: 101mg | Sodium: 845mg | Potassium: 415mg | Fiber: 1g | Sugar: 0g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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