Hooray for Mac Monday: Roma-Style Chicken

After I went off to college, I realized how much I took for granted the amazing kitchen I had at home.  Now it has become a mini-tradition that when I come home from school I look up a new recipe and make diner for the family.  Over the past few years I have found a bunch of good recipes but this one is by far my favorite.  It may look a bit complicated because of the number of ingredients, but if you read over the recipe before you start and then have the recipe out while you are cooking it is pretty easy to manage. 


ROMA-STYLE CHICKEN


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


Preparation:
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 aboil. 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.
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This meal has a really nice complex flavor but it has a nice balance between a fresh and hearty flavor.  If you want to add a carb to the meal it works really well served over white or brown rice.  I hope you enjoy this meal.  It is a great choice any time of year.  Remember cook what you love, love what you eat.  




Click HERE for the recipe from the Food Network website.