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Roman Chicken with Prosciutto, Bell Peppers, and Tomato Sauce Recipe

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4.1 from 82 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 6 servings
  • Diet: Halal

Description

Roman Chicken is a flavorful Italian-inspired dish featuring tender chicken thighs simmered with bell peppers, prosciutto, garlic, herbs, and a savory tomato sauce. This hearty one-pan meal combines crispy seared chicken with vibrant vegetables and a touch of white wine, making it a comforting and aromatic feast perfect for family dinners.

Ingredients

Chicken and Coating

  • 6 chicken thighs, skin on and bone-in
  • Salt and pepper, to season
  • 1/2 cup all-purpose flour

Sauté and Sauce

  • 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 tbsp fresh thyme, chopped
  • 1 tbsp fresh oregano, chopped
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup drained capers
  • 1/4 cup fresh Italian parsley, chopped

Instructions

  1. Season and Dredge: Season the chicken thighs generously with salt and pepper, then dredge each piece evenly in all-purpose flour to coat. This helps create a crispy exterior when seared.
  2. Sear the Chicken: Heat 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 crust. Remove the chicken and set aside on a plate.
  3. Cook 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 soften and brown slightly and the prosciutto becomes crisp. Add minced garlic and cook for an additional 30 seconds to release its aroma.
  4. Deglaze and Add Liquids: Pour in the dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Then add crushed tomatoes, chicken stock, fresh thyme, oregano, and crushed red pepper flakes. Stir to combine the ingredients thoroughly.
  5. Simmer with Chicken: Return the seared chicken thighs to the pan, nestling them into the sauce. Toss gently to coat the chicken evenly. Bring the mixture to a simmer and let it cook uncovered for about 30 minutes, or until the chicken is fully cooked through and tender.
  6. Finish and Serve: Stir in the drained capers and chopped fresh Italian parsley just before serving to add a burst of flavor and freshness. Serve the Roman Chicken hot with the rich sauce spooned over the top.

Notes

  • Use bone-in, skin-on chicken thighs for more flavor and moisture in the dish.
  • You can substitute white wine with dry vermouth or additional chicken stock if preferred.
  • For a spicier version, increase the crushed red pepper flakes slightly.
  • This dish pairs wonderfully with crusty bread, polenta, or creamy mashed potatoes to soak up the delicious tomato sauce.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saraflavors.com/roman-chicken-with-prosciutto-bell-peppers-and-tomato-sauce-recipe/