"Roman" chicken

So tonights dinner is happily stewing away right now, I took it from here because I felt like having some chicken tonight.

I didn't really follow any of the measurements because I never do, measuring is for pussies.


Anyway on with the shoe

our ingredients assembled, red and yellow bell pepper, italian parsley, capers, prosciutto, fresh thyme, oregano, garlic and of course chicken.



season the chicken with salt and pepper, a breast split, skin on bone in



brown the chicken on both sides and remove from the pan



in that same pan cook the bell pepper and prosciutto



after the prosciutto is crisp and the peppers are browned add the garlic and cook another minute



add white wine and tomatoes along with your thyme and oregano



add the some chicken stock, place the chicken back in and bring to a boil, reduce and let simmer until the chicken is cooked through



this will be served with some thin pasta and mizithra cheese.


once it's finished I'll add some italian parsley and some capers

coming up soon and damn I'm hungry


well here we are, after a while simmering, add the capers and the parsley



grate some cheese over the top and serve nice and hot

enjoy

chicken + white wine + capers is basically cheating at cooking

prosciutto was cooked over how much heat?

looks delicious

over medium heat while I was cooking the peppers and prosciutto

probably should have followed the measurements since i'm not super awesome at eyeballing shit to taste, but . it was good.



thx for the recipe.

I'm making this right now. It smells amazing. I'm using my dutch oven and thighs instead of breasts but it'll be great.

I made a slow cooker version of coq an vin tonight, it went over pretty well and I used one breast and two thighs bone-in. When it comes to stews and chicken I find the thighs are better, the darker meat has more flavor than the breast and bones add more flavor to the stew. Apparently it was so good my dad was digging through the bottom of the pot to get at more stew liquid, and here's an interesting secret.



Apparently that not only thickens it adds a nice gloss to the stewing liquid and since it's tasteless it's pretty much undetectable.