Saturday, June 27, 2015

Roman Chicken























So at the start of all the recipes here on An Eat’n Man I like to tell a little hoopdedoodle  about the dish, you know, its history, origins, interesting trivia, whatnot.  Well, for this dish—I got nothin.’  I’ve searched high and low for info about Roman Chicken, from Apicius to Zed and I got zero.  I’ve found lots of recipes for it on the net, most penned by Giada De Laurentiis.  (That’s where I got mine)  In fact, after much searching, I was beginning to think that Giada invented the dish herself, but I found a reference on Nigella Lawson’s site that mentioned tasting the dish in Rome in the 70s, so perhaps it does predate Giada. 



As to what is particularly Roman about the dish, I think that perhaps this just means it is a dish popular in Rome the city, and not any connection to Ancient Rome.  (The ancients wouldn’t have had access to bell peppers or tomatoes, which are native to the Americas)

Anyhoo, regardless of where the dish comes from, it is a tasty and unique way to feature chicken, so let’s give it a try.    



Roman Chicken

2-4 Boneless, Skinless Chicken Breasts
1/4 Cup Olive Oil
1 Red Bell Pepper, Julienned
1 Yellow Bell Pepper, Julienned
4 Oz Prosciutto
3 Cloves Garlic, Chopped
1 14 Oz Can Diced Tomatoes
2/3 Cup White Wine
1 Tablespoon Fresh Thyme, Chopped
1 Tablespoon Fresh Oregano, Chopped
1/2 Cup Chicken Stock
2 Tablespoon capers
Fresh Parsley

Heat the olive oil medium hot in a large skillet.  Season the chicken with salt and pepper and sauté it until browned but not necessarily cooked through.  



While the chicken is cooking, julienne your bell peppers 



and the prosciutto. 



Remove the chicken from the skillet and add the bell peppers and cook until the peppers are soft and just starting to brown.



Add the prosciutto and cook for a few minutes more.



Add the garlic and cook briefly. 

Add the white wine 



and stir to loosen any browned bits.  Add the tomatoes.



Add the chicken stock and bring to a boil, then reduce to a simmer. 

Return the chicken to the skillet and simmer until the chicken is cooked through.  



Remove and keep warm. 

Mince the oregano and thyme.  



Add it to the sauce. 

Don’t forget that fresh parsley.  



Chop some up fine and add it to the sauce. 


Oh, and then there's my favorite part--the capers!



Add them to the sauce.   



Serve the chicken with the sauce.  Enjoy!



Until Next Time,


Ciao,

Chris




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