Description
Roman Chicken is a savory and comforting Italian-inspired dish featuring bone-in, skin-on chicken thighs simmered in a flavorful sauce of diced bell peppers, prosciutto, garlic, white wine, crushed tomatoes, and fresh herbs. This recipe highlights a perfect balance of crispy seared chicken and a rich, aromatic sauce finished with capers and parsley for a burst of brightness.
Ingredients
Units
Scale
Chicken and Seasoning
- 6 chicken thighs, skin on and bone-in
- Salt and pepper to season
- 1/2 cup all-purpose flour
Sauce and Vegetables
- 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 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup drained capers
- 1/4 cup fresh Italian parsley, chopped
Instructions
- Season and dredge the chicken: Season the chicken thighs generously with salt and pepper. Dredge each piece in all-purpose flour to coat evenly, which will help create a golden crust when seared.
- Brown the chicken: Heat olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the chicken thighs and cook for about 5 minutes on each side until they develop a rich golden-brown crust. Remove the chicken and set aside on a plate.
- Sauté peppers and prosciutto: In the same pan, add the diced red and yellow bell peppers and chopped prosciutto. Cook until the peppers are browned and the prosciutto turns crisp, approximately 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Deglaze the pan: Pour in the dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. This adds deep flavor to the sauce.
- Add remaining sauce ingredients: Stir in the crushed tomatoes, low-sodium chicken stock, fresh thyme, oregano, and crushed red pepper flakes. Mix well to combine.
- Simmer the chicken in sauce: Return the browned chicken thighs to the pan, tossing them gently in the sauce to coat. Bring the mixture to a simmer, then reduce heat and let it cook gently for 30 minutes, or until the chicken is fully cooked through and tender.
- Finish and serve: Stir in the drained capers and freshly chopped Italian parsley just before serving to add a bright, fresh flavor contrast.
Notes
- Use bone-in, skin-on chicken thighs for richer flavor and crispy skin, but skinless chicken thighs can also be used.
- Searing the chicken well is essential for developing a golden crust that adds depth to the dish.
- Choose a dry white wine that you enjoy drinking; it enhances the flavor when deglazing the pan.
- If you prefer a thicker sauce, mix 1 tablespoon of flour with 1 tablespoon of water and stir it into the simmering sauce.
- Finish the dish with capers and fresh herbs to brighten the flavors and add freshness.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 441 kcal
- Sugar: 0 g
- Sodium: 845 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 101 mg
