As you may have read from a previous post, I idolize Giada De Laurentiis - she's usually seen on the Food Network. She makes cooking look so easy and fun! I was recently searching for a new recipe to try out to continue with my new year’s resolution, when I came across this great recipe from Giada. It’s low in calories and quick to make. This Roman Chicken recipe sounds wonderful and I can’t wait to try it.
Ingredients
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
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 total time is 1 hr (only 20 minutes of prep work) and only contains 266 calories per serving (recipe above yields 6 servings).
Since I am following my pursuit of testing my culinary skills, this recipe is a great challenge for me. Especially since I have never worked with prosciutto or capers! Have you ever used these ingredients? Are they easy to work with? Send me your recipes; I’d love to add them to my recipe box.