I came across this recipe on the Food Network’s Facebook page. It comes from Giada DeLaurentiis. When I saw the picture it looked so good. The colors were perfect for this time of year. It is made with red and yellow peppers, perfect for the fall. I made it last night but as Giada mentions in her recipe it’s definitely better the second day as the flavors really meld together.
Roman Style Chicken
4 very large skinless chicken breasts (with bone)
2 tbsp. extra virgin olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 oz. proscuitto, chopped
4 garlic cloves, minced
1 (28 oz) can diced or crushed tomatoes
1/2 cup white wine, I use Pinot Grigio
1 tsp. dried thyme leaves
1/2 tsp. oregano leaves
1/2 cup chicken stock
2 tbsp. capers
1/4 cup. chopped fresh parsley
salt and pepper, to taste
Season the chicken with salt and pepper on both sides. In a large heavy non stick pot add the oil over low-medium heat and cook the chicken pieces on both sides until browned. When brown remove from heat and set aside.
Add the peppers and prosciutto and cook until the peppers are soft and the prosciutto is crispy, about 5-7 minutes. Stirring occasionally. Add the garlic and cook for another minute, stirring every few seconds. Add the wine, tomatoes and herbs and with a wooden spoon scrape up the brown bits from the pan. Add the chicken back into the pan and pour in the chicken stock and bring to a boil. Reduce heat to a simmer and cover the pot. Cook until the chicken is cooked about 45 minutes. Check on it after about 20 and pour the gravy over the chicken.
If you will serve it for the night you make it, add the capers and parsley. If making ahead, add the capers and parsley right after you re-heat it