Since I visit my family every weekend, they always for a dish that I would bring from home. This Italian inspired dish that I have taken has a little twist on it as I like to personalise my dish. It’s called the Roman-Style Chicken which I learned through one of Giada’s cooking adventure.
You will need 6 skinless chicken breast halves with the ribs intact, salt, freshly ground black pepper, 1/4 cup of olive oil, one red bell pepper and one yellow bell pepper (sliced), bacon (chopped), 2 cloves of garlic (chopped), a can of diced tomatoes, 1/2 cup of white wine, a tablespoon of thyme leaves, a teaspoon of fresh oregano leaves, 1/2 cup of chicken stock, 2 tablespoons of capers and 1/4 cup of chopped parsley leaves. I always prep the meal before cooking it the next morning so it will be much organize.
The first thing that you need to do is season the chicken with a half teaspoon of salt and pepper. It’s best if you use a heavy stainless steel skillet for this. Cook the chicken till it’s brown. Let it sit on a paper towel once it’s done. Add the peppers and the bacon until they’re crispy and brown as well. Quickly add the garlic for about a minute and add the tomatoes, wine and the herbs. Don’t forget to scrape the bits off the pan with a wooden utensil.
Add the chicken breast, stock and let it boil for a few minutes. After that, cover the skillet and let it simmer for about 20 minutes. If the chicken is completely cooked that it is done. I usually wait till I am at my sister’s house to stir in the capers and the parsley. Thanks for reading till the end.