This was very good.


Roman-style Chicken Recipe

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.

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.

courtesy Giada De Laurentiis

Billy wrote:

> This was very good.
>
>
> Roman-style Chicken Recipe

<snipped for space>

Good timing. I was thinking about what to do with the chicken I just
took out of the freezer. Looks good. Thanks.

--
Cheers
Chatty Cathy

On Sep 16, 6:19*am, Billy <Hereiam@hotmaildotcom> wrote:
> This was very good. *
>
> Roman-style Chicken Recipe
>
> 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.
>

Been having problem braising chicken thighs lately. I've seen some
recipes that call for 1 hour. Tried one the other night that called
for 8 minutes per side. Even at an energetic simmer that wasn't
enough. I added another 10 minutes, close to 30 and the thighs were
cooked to the bone and flavorful but starting to seem a little tough.
I didn't think thighs were supposed to be that sensitive to cooking
times. Maybe it had something to do with my braising liquid which was
soy sauce heavy with some brown sugar, 5-spice, ginger and lots of
scallions. Maybe packers had walked these chickens to market.

Billy wrote:
>
> Roman-style Chicken Recipe
>
> 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

Why the "Plus 1 teaspoon" salt and pepper?

On Sep 16, 8:04*am, Sheldon > wrote:
> Billy wrote:
>
> > Roman-style Chicken Recipe
>
> > 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
>
> Why the "Plus 1 teaspoon" salt and pepper?

I would suggest you ask the author Giada De Laurentiis.

Maybe it might just be personal choice and for adjusting the seasoning
after the cooking process.
It wasn't an issue for me.

Brawny wrote:
> Sheldon wrote:
> > Billy wrote:
>
> > > Roman-style Chicken Recipe
>
> > > 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
>
> > Why the "Plus 1 teaspoon" salt and pepper?
>
> I would suggest you ask the author Giada De Laurentiis.

She didn't post the recipe.

> It wasn't an issue for me.

That's because you can't cook, obviously... and I didn't ask you...
this is an issue for all who can cook, that does not include the likes
of you.

Looks to me like poster typo, poster copied a misprint, or more likely
poster found this on the net and never documented if it was authentic.

I don't believe it's a Giada De Laurentiis recipe... because no one
who really cooks would author a recipe that uses a chicken with four
tits, and if they used two chickens all four thighs would be
included. Real cooks do not arbitrarilly discard the obvious. And to
me it's perfectly clear that you can't cook... you're an ignorant
douchebag shit stirrer.

Billy wrote:

> This was very good.
>
>
> Roman-style Chicken Recipe
>
Tried it tonight for dinner. It was indeed very good. Thanks again for
posting the recipe.
--
Cheers
Chatty Cathy