Roman Style ~ Chicken recipe

[ssfkat3]

and they say this is better the second day? I don't think it will last that long here lol.

Roman-style Chicken Recipe : Giada De Laurentiis : Food Network

adding in the link, you gotta read some of the reviews on this chicken!

I cooked thighs, skinless but had bones, and made a few substitutions....guess I'll copy the recipe so I can put those in lol. My subs are in blue...

Roman-style Chicken

Recipe courtesy Giada De Laurentiis
Prep Time:20 min Inactive Prep Time:--Cook Time:40 min don't know where they get 40 minutes, took mine about two hours after prep, couldn't get a good fry going for nothing.Level:EasyServes:6 servings I doubled, and got six servings lol, but mine don't look quite like this picture (overcooked? but awesome)

Ingredients

• 4 skinless chicken breast halves, with ribs 12 skinless with bone thighs is all the chicken I used
• 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 1/2 cup extra virgin olive oil (is this why I couldn't get a good fry going?)
• 1 red bell pepper, sliced for peppers, I used about 6 cups of juilenned that I have in freezer, yellow, red and orange
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped pound of hickory smoked bacon
• 2 cloves garlic, chopped whole head of garlic
• 1 (15-ounce) can diced tomatoes 1 can diced, 1 can with garlic and onion
• 1/2 cup white wine 1 cup homemade chicken broth
• 1 tablespoon fresh thyme leaves ground thyme, about 1 1/2 teaspoons, just noticed it says tablespoons lol
• 1 teaspoon fresh oregano leaves 2 teaspoons dried
• 1/2 cup chicken stock 1 cup homemade chicken stock
• 2 tablespoons capers not any at all
• 1/4 cup chopped fresh flat-leaf parsley leaves won't add this either

Directions

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.

The directions I attempted to follow (recipes are like quilt patterns, I call my mistakes, design enhancements, this recipe was surely enhanced!)

I cooked it in my electric skillet, and I think that thing is about to hit the trash. Did not get hot enough to actually FRY the chicken to brown it, so even though I tried, I have some pretty white chicken. I think to get it where it was took the 40 minute cook time just in that.

bacon also was having a hard time cooking, next time I will hold off on the peppers, probably roast those in the oven with a touch of olive oil, and add at the end of the cook time. I don't have cooking wine (or any other wine lol) in the house, so just added that in chicken stock.

All in all, this recipe is probably the best chicken recipe I've ever made. I cooked the daylights out of it (um, ok, I forgot it was on, had the skillet in the dining room since I have such a little kitchen and was still dealing with the meat from grocery shopping) so it cooked probably close to 1 1/2 hours after adding the rest of the ingredients. Hence, I pulled the chicken off the bone.

The sauce comes out watery naturally with the liquids in here, but that's ok, good loaf of french or italian bread to sop it up, and I'll be happy!

The only thing I can think I MIGHT do different other than the pan I'm cooking it in, is possibly adding onions. I love onions, but this dish is just awesome even without them.

I've divided up what's left after 'taste testing' and have enough for six dinners for my daughter and I. I'll probably cook some kind of noodle to pour the sauce over.

You have got to try this recipe!!!

I am freezing these for later, which was my intent from the start, though its' HARD to put that in the freezer lol.

[hbaqueen]

mmmm Thanks! We love chicken and love freezer cooking too!