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Roman Style Chicken

July 11, 2021

This is another great recipe from Giada De Laurentiis.  You really can’t go wrong with her recipes.  I first made this in 2019.  I forgot all about it until I had ridiculous amounts of time and started going through all the recipes I had tried in the past.  This was a keeper.  

I have reduced the amount of chicken used but have kept the amount of sauce made.  I also substituted dried herbs for fresh herbs because upon making this recipe again, fresh was not possible.  I also eliminated the parsley because of the same issue.   I also am not a big fan of peppers so I substituted 1/2 pepper (my husband enjoys them) and 1/2 mushroom.  I have never seen chicken pieces with just the bones and no skin.  So this is not something that is difficult to achieve on chicken breast and chicken thighs.  Just get regular bone in pieces and peel the skin off.  I used Boars Head packaged proscuitto because it comes in a 3 ounce portion.  I also use Hunt’s variety of diced tomatoes.   If capers is not your thing, just try it once.  They really are delicious.   Also, all the changes that I made can be eliminated and you can follow the original recipe, it’s entirely up to you.  But give it a try.  It is also great the next day.  Just simmer it gently until warmed through.

I served this on spaghetti but certainly you can serve it over mashed potatoes, rice or nothing at all and have crusty bread on the side to enjoy all the delicious sauce.

Roman Style Chicken by Gaida de Laurentiis

4 skinless chicken thighs, with bones

salt and pepper

2 tablespoons of extra virgin olive oil

1 green pepper, sliced

8 ounces of mushroom, cleaned and sliced

3 ounces of prosciutto, chopped 

2 cloves of garlic, chopped

1, 15 ounce can of diced or petit diced tomatoes

1/2 cup white wine

1 teaspoon dried thyme leaves

1/3 teaspoon dried oregano leaves

1/2 cup chicken stock

2 tablespoons drained capers

Season the chicken with salt and pepper on both sides.  In a heavy, large skillet, 12 inch or larger (NOT non stick), add oil and heat over medium heat.  Add chicken and brown on both sides, about 5 minutes on each side.  When done, remove chicken to a plate.  Remove all but 1 tablespoon of oil/fat from skillet.

To the same skillet, over medium heat, add the pepper, mushrooms and prosciutto and cook for about 5 minutes.  Add the garlic and cook for about a minute.  Add the tomatoes, wine and dried herbs.  Using a metal spatula, scrape browned bits off bottom of pan.  Return the chicken to the pan, add  the stock and nestle the chicken into the sauce. Bring the whole mixture up to a boil.  Reduce heat to a simmer, cover pan and cook for about 25 minutes (checking every now and then to make sure it is just simmering).  When finished add capers and stir slightly.

Serve over spaghetti or alternatives and enjoy!!

mise en place, salt and pepper the chicken on both sides:

brown the chicken on both sides:

after setting the chicken aside, add mushrooms, peppers, prosciutto and cook:

add garlic:

add tomatoes, wine and herbs:

add chicken and stock:

after 25 minutes of cooking, then add capers:


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