roman chicken

Roman Chicken

Before Marco Polo introduced Asian noodles from the Orient to Italy in the 13th century, Roman’s subsisted on dishes such as this. Peppers, prosciutto, garlic, herbs and capers cooked in some crushed tomatoes, make this Roman-style chicken a hearty, yet easy to prepare weeknight dinner.


Roman Chicken

  • Servings: 6
  • Difficulty: easy
  • Print


  • 6 chicken thighs, skin on and bone-in
  • salt and pepper to season
  • ½ cup all-purpose flour
  • ¼ cup olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 4 oz prosciutto, chopped
  • 4 garlic cloves, minced
  • ½ cup dry white wine
  • 1 (15 oz can) crushed tomatoes
  • ½ cup low-sodium chicken stock
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh oregano, chopped
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup drained capers
  • ¼ cup fresh Italian parsley, chopped


  1. Season the chicken with salt and pepper and dredge in the flour. Heat olive oil in a large sauté pan or Dutch oven over medium-high heat.

  2. Add the chicken and cook 5 minutes per side, or until browned. Transfer the chicken to a plate and set aside.

  3. Add the peppers and prosciutto and cook until the peppers are browned and prosciutto is crisp, about 5 minutes. Add the garlic and cook for another 30 seconds.

  4. Add the wine to deglaze the pan. Add the tomatoes, chicken stock, thyme, oregano and red pepper flakes.

  5. Return the chicken to the pan and toss in sauce. Bring to simmer and simmer for 30 minutes, or until chicken is cooked through. Stir in capers and parsley and serve.

Source: Roman Chicken – chisel & fork.


Steve D.

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