Description
Roman Chicken is a flavorful Italian-inspired dish featuring crispy bone-in, skin-on chicken thighs simmered in a savory sauce of diced bell peppers, prosciutto, garlic, white wine, crushed tomatoes, and fresh herbs. This dish delivers a perfect balance of tender chicken and a rich, aromatic sauce with a subtle kick from crushed red pepper flakes and brightness from capers and parsley.
Ingredients
Units
Scale
Chicken
- 6 chicken thighs, skin on and bone-in
- Salt and pepper to season
- 1/2 cup all-purpose flour
Sauce and Vegetables
- 1/4 cup olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 oz prosciutto, chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 (15 oz) can crushed tomatoes
- 1/2 cup low-sodium chicken stock
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup drained capers
- 1/4 cup fresh Italian parsley, chopped
Instructions
- Season and Dredge the Chicken: Season the chicken thighs with salt and pepper evenly. Dredge each thigh in the all-purpose flour, shaking off any excess to ensure a light coating.
- Brown the Chicken: Heat the olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the floured chicken thighs and cook for about 5 minutes on each side until they develop a golden-brown crispy crust. Remove the chicken from the pan and set aside on a plate.
- Sauté Peppers and Prosciutto: In the same pan, add the diced red and yellow bell peppers along with the chopped prosciutto. Cook for approximately 5 minutes until the peppers are browned and the prosciutto turns crisp.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Deglaze the Pan: Pour in the dry white wine to deglaze the pan, scraping up any flavorful browned bits stuck to the bottom. Let it simmer briefly to reduce slightly.
- Add Tomatoes and Seasonings: Add the crushed tomatoes, low-sodium chicken stock, fresh thyme, oregano, and crushed red pepper flakes. Stir well to combine all ingredients.
- Simmer the Chicken: Return the browned chicken thighs to the pan, nestling them into the sauce. Toss to coat in the sauce, then bring to a gentle simmer. Cover and let cook for 30 minutes, or until the chicken is fully cooked through and tender.
- Finish with Capers and Parsley: Stir in the drained capers and chopped fresh Italian parsley to add brightness and a fresh contrast to the rich sauce. Serve the chicken hot, spooning plenty of sauce over each piece.
Notes
- Use bone-in, skin-on chicken thighs for added richness and a crispy skin texture; however, skinless thighs can be used if preferred.
- Searing the chicken well before simmering helps develop a deep golden crust and enhances flavor.
- Deglaze the pan with a good quality dry white wine that you enjoy drinking to enhance the sauce’s depth.
- For a thicker sauce, mix 1 tablespoon of flour with 1 tablespoon of water and stir it into the simmering sauce.
- Finishing with capers and fresh herbs adds a bright and fresh touch that balances the richness of the dish.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 441
- Sugar: 0g
- Sodium: 845mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 101mg
