Sunday, August 28, 2011

Buongiorno Pollo alla Romana!

I first got this recipe for Roman Style Chicken from one of my favorite food network personalities, Giada DeLaurentiis. This is a fairly light dish but is BURSTING with flavor all over the place. This is one of those dishes where you will want to make a lot, because it is so darn good! The original recipe calls for mostly white meat on the bone, but I actually prefer dark meat, boneless and skinless and I've also decreased the amount of oil, I think we can handle using a little less, dontcha think?

Ok ok, lets back up a bit. Actually, my sister found this recipe years ago, at first it sounds blah, but when we tried it out we fell in love with it. I like it so much that last week I suggested we make it for friends that she has over once a week, I just happen to be there so I end up cooking, but they always pick the theme. This meal is pretty easy and not very expensive at all. If you don't normally cook with wine, this recipe is the time to start, it just adds a really nice flavor, also when a recipe calls for wine, just get a cheap bottle, no need to follow food network stars who tell you only to get a bottle that you would drink. Just don't use cooking wine from the grocery store. If using white wine, try to stay away from chardonnay or riesling  and if using red almost any would work.

Last time I made this, I used a cheaper priced family pack of boneless skinless chicken thighs and 2 two people. That is how delicious this recipe is! This is right up there along with my creamy chicken marsala. Also, if you want, you can use chicken on the bone, it will only add more flavor and moisture to the meat, the choice is yours!

2 Skinless, boneless chicken breast halves
6 Skinless, boneless chicken thighs
1 tbsp olive oil
1 red bell pepper diced
1 onion chopped
3 oz prosciutto chopped (I've been using pancetta lately)
2 cloves garlic
15 oz can diced tomatoes
1/2 cup white wine
1/2 cup chicken stock
1 tsp dried thyme
1 tsp dried oregano


Season the chicken with salt and  pepper. In large skillet heat the olive oil over medium heat. Add chicken to the hot oil and brown on both sides, remove from pan when they are cooked (don't have to be fully cooked through, just browned). 
In the same pan, add the peppers, onion and prosciutto and cook for about 5-7 minutes, til peppers are browned. Add the garlic and cook for 1 minute. Add the tomatoes, wine, thyme and oregano. At this point, you will be able to scrape the brown bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring to a boil. You'll want to simmer this 'stew' for about 30 minutes, covered, all of the flavors will cook into the chicken and everything comes together...soooo goooood.

The photo I am using above used heirloom tomatoes in a homemade tomato sauce. You will most likely be using red tomatoes so your sauce will be a rich red color. 
These are the heirloom tomatoes before they were sauced!

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