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Friday, June 19, 2009

Roman Chicken

I haven't made too many brand new entrees this week so decided tonight to try another one off the Food Network. I knew ingredients I had on hand and landed once again on Giada DeLaurentis' recipe. So far we have batted 100 on anything I've made from her. My husband just bought me her first cookbook, so I made the entree from the website and the side dish from the book "Everyday Italian".

The entree turned out very well. The combination of flavours was excellent. A light dish. I made it with wild mushroom risotto on the side. I think next time I will do this with some plain rice. Both dishes were excellent but I think a simple risotto or plain rice would be better. The blending of fresh herbs, tomato and capers with the chicken was refreshing on the palatte.

An easy recipe to make in about 40 minutes. For the record I eliminated the chicken stock from this recipe, and didn't miss it. I also used boneless chicken breasts as I already had it in the fridge. A final change was I simmered uncovered to allow the liquids to reduce a little better.

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
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 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.

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