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.

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 441kcal

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.

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.