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Wednesday, September 17, 2008

Roman-style Chicken

This is an excellent recipe. If you don't like proscuitto, you can leave this out...or add bacon. I personally leave both out.

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 tsp lite salt, plus 1 tsp
1/2 tsp freshly ground black pepper, plus 1 tsp
1/4 cup extra virgin 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 (no salt added)
1/2 cup white wine
1 tbsp fresh thyme leaves
1 tsp fresh oregano leaves
1/2 cup chicken stock (low sodium or no sodium)
2 tbsp capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 tsp salt and 1/2 tsp 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.