Giada is one of my favorite chefs, I own almost all of her cookbooks (along with Ina Garten!) I love to watch her shows and cook her recipes- they are always flavorful and delicious! Unlike Bon Appetit magazine, Giada’s recipes are usually pretty simple, which makes them perfect for week nights. This recipe is a classic, the chicken comes out tender and moist. I served it with creamy polenta and roasted veggies (making the whole meal gluten free and amazing!) It is perfect for 6 people or double the recipe if you have a crowd- either way it is a healthy crowd pleaser that everyone will love! Enjoy!
Giada’s Roman-Style Chicken (Serves 6)
- 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
- 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.
- Add the capers and the parsley. Stir to combine and serve.