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If you haven’t noticed yet, this Kitchen Bitch loves Italian food. If I could wriggle my nose or click my heels and turn into a long-legged Italian babe, I really really would. Alas, I’m not Samantha from Bewitched, so I have to wave my magic spatula around my Chicago kitchen instead, hoping I’ll suddenly change into una bellissima donna Italiana.
This week I’m bringing you one of my favorite one-pot Italian dinners: Roman-style chicken. While Roman food may be experiencing a renaissance today, Roman food traditionally is considered una cucina povera, or a cuisine of the poor. According to Marco Veneziani, a Roman food critic and amateur historian of Roman cuisine, poor Roman city folk were left to subsist on their own basic culinary creations while those in the Vatican City held elaborate feasts and fancy ceremonies until Rome became the unified capital of Italy in 1870. This is why Rome is one of the few city-states in Italy to fail to develop a refined, elaborate style of cooking, says writer Anya Von Bremzen in Saveur magazine.
Because of this history, Roman cuisine is hearty, filling and simply delicious, and the below recipe is no different. A beautiful combination of chicken, onions, peppers, tomatoes, and capers, this easy and fairly quick supper is sure to please, especially those on a budget.
This recipe, adapted from Giada DeLaurentis, is one of my favorite one-pot Italian dinners. It’s fast, easy and looks beautiful enough to serve to guests. I like to use chicken thighs instead of breasts because they’re more flavorful and moist—and a heckuva lot cheaper. If using dry herbs, cut amount in half. Total time: About 40 minutes. For a print copy of this recipe, click here.
6 boneless skinless chicken thighs, trimmed of excess fat
½ tsp. salt, plus 1 teaspoon
½ tsp. freshly ground black pepper, plus 1 teaspoon
¼ c. olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 oz. prosciutto or good-quality bacon, chopped
2 cloves garlic, chopped
1 (15-oz.) can diced tomatoes
½ c. white wine
1 Tbs. fresh thyme leaves
1 tsp. fresh oregano leaves
½ c. chicken stock
2 Tbs. capers
¼ c. chopped fresh flat-leaf parsley leaves
Brown the chicken. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Cook the veggies & chicken. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
Garnish and serve. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.