Best Roman Chicken Recipes

ROMAN-STYLE CHICKEN

Steps:

• 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.

ROMAN-STYLE CHICKEN

Steps:

• 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.

ROMAN CHICKEN WITH CHARDONNAY

Steps:

• Drizzle 2 tablespoons oil into a saucepan over medium-high heat. Add chicken and brown, about 2 minutes per side. Transfer chicken to a plate and add remaining oil to the saucepan. Add tomatoes, bell peppers, shallots, garlic, oregano, and thyme. Saute until bell peppers are slightly wilted, 3 to 5 minutes.
• Pour stock and wine into the saucepan and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Season with salt and pepper. Return chicken to the pan and reduce heat to medium-low. Simmer until sauce is thickened and chicken juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Garnish with capers when serving.

CHICKEN, ROMAN STYLE

Steps:

• Rub chicken pieces with mixture of flour, salt and pepper. Melt 4 tablespoons butter in skillet and brown half of chicken in it. Use more butter as needed. Repeat operation with additional butter and remaining chicken. Remove chicken.
• Melt 4 tablespoons butter in the skillet and saute onion and ham for 5 minutes. Return the chicken to the skillet; add wine and rosemary; cook over low heat until wine is absorbed. Add tomatoes.
• Cover and bake at 350 degrees for about one hour, or until chicken is done.
• Meanwhile, saute green pepper and garlic in hot olive oil. Fifteen minutes before chicken is done, add to chicken. Taste for seasonings and serve.

ROMAN-STYLE CHICKEN

Steps:

• 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.

ROMAN-STYLE CHICKEN & ASPARAGUS

Steps:

• From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
• In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.
• In nonstick 12-inch skillet, melt margarine over medium-high heat.
• Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout.
• Transfer chicken to medium bowl.
• In same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently.
• Transfer asparagus to bowl with chicken.
• Stir broth mixture and add to skillet; heat to boiling, stirring.
• Boil 1 minute.
• Return chicken and asparagus to skillet; add prosciutto and heat through.

ROMAN CHICKEN

Steps:

• In a large sauté pan, saute chicken in olive oil until nicely browned but not cooked through. Season chicken with salt and pepper while browning.Drain fat and remove from pan. Brown pancetta and remove from pan. Saute onions, peppers and garlic until fragrant (2 minutes) add tomatoes, wine and broth. Simmer until just heated - do not overcook. Nestle chicken and pancetta into vegetable mixture. Bake, uncovered, at 325 for 1.5 to 2 hrs, until chicken is tender when pierced. Baste chicken with pan juices 2-3 times while baking. Allow to sit for 30 minutes and serve.

ROMAN CHICKEN

Steps:

• 1. Season chicken with 1/2 tsp. of salt and pepper. In a heavy, large skilled heat the olive oil over med heat. When the oil is hot, cook the chicken until browned on both sides. Remove from pan and set aside.
• 2. Using the same pan over med heat, add the peppers, prosciutto and cook until the peppers are browned and the prosciutto is crisp approx. 5 mins. Add the garlic, and cook for 1 min. Add the tomatoes, wine and herbs and remaining ingredients. 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 combination to a boil. Reduce the heat to simmer and keep covered until the chicken is cooked through approx. 25 mins.
• 3. Serve immediately, adding the capers and parsley before serving.