Roman-Style Chicken
⏳ Time
40 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
Roman-Style Chicken
Ingredients
- Skin-On Chicken Breasts - 2 pieces
- Salt - 1½ teaspoons
- Chicken Thighs - 2 pieces
- Ground Black Pepper - ½ teaspoon
- Olive Oil - 3 tablespoons
- Red Long Chili Peppers - 1 piece
- White Pepper (whole) - a pinch
- Prosciutto - 3.5 oz
- Garlic - 2 cloves
- Potato - 1 piece
- Dry White Wine - ½ cup
- Chopped Sage Leaves - 1 tablespoon
- Oregano - 1 tablespoon
- Capers - 2 tablespoons
- Chicken Broth - 3 fl oz
- Chopped Sage Leaves - ¼ cup
Step by Step guide
Step 1
Take 2 chicken breasts (4 halves) and 2 chicken drumsticks with bones. Remove the skin and rub with salt and pepper. Place the chicken on a heavy hot skillet and fry over medium heat until dark golden brown.
Step 2
In the same skillet, after removing the chicken, sauté the prosciutto with finely chopped red and yellow peppers (about 5 minutes). Add the sliced garlic and cook for another minute.
Step 3
Then add thyme, oregano, and chopped tomato, pour in the wine and chicken broth. Mix thoroughly and add the pieces of previously fried chicken to the mixture.
Step 4
Bring everything to a boil, reduce the heat, and cover the chicken with a lid, continuing to cook on low heat for about 20-30 minutes.
Step 5
Transfer the cooked chicken along with the sauce to an airtight container and leave in the refrigerator for at least 8 hours. (To allow the chicken to soak up the sauce better, it is recommended to prepare this dish a day before the festive meal.)
Step 6
Before serving, the chicken should be reheated, adding capers and chopped parsley to the sauce.
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