Roman-style Chicken

Serving 6 people

60 min


  • black pepper 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
  • canned tomatoes 1 (15-ounce) can diced tomatoes
  • capers 2 tablespoons capers
  • chicken breast halves 4 skinless chicken breast halves, with ribs
  • chicken stock 1/2 cup chicken stock
  • flat leaf parsley leaves 1/4 cup chopped fresh flat-leaf parsley leaves
  • fresh thyme leaves 1 tablespoon fresh thyme leaves
  • garlic 2 cloves garlic, chopped
  • olive oil 1/4 cup olive oil
  • oregano leaves 1 teaspoon fresh oregano leaves
  • prosciutto 3 ounces prosciutto, chopped
  • red bell pepper 1 red bell pepper, sliced
  • salt 1/2 teaspoon salt, plus 1 teaspoon
  • skinless chicken thighs 2 skinless chicken thighs, with bones
  • white wine 1/2 cup white wine
  • yellow bell pepper 1 yellow bell pepper, sliced
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How to make it

  1. Watch how to make this recipe.
  2. 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.
  3. Remove from the pan and set aside.
  4. 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.
  5. Add the garlic and cook for 1 minute.
  6. 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.
  7. 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.