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Roman-style chicken

Roman-style chicken, Prescriptions, Any category, Any kitchen, Italian cuisine, Main dishes

Ingredients portion 6

Chicken breast 2 pieces

Salt 1.5 teaspoons

Chicken thighs 2 pieces

Ground black pepper ½ teaspoon

Olive oil 3 tablespoons

Red pepper 1 piece

Ground white pepper pinch

Prosciutto 100 g

Garlic 2 cloves

Tomatoes 1 piece

White dry wine ½ cup

Chopped fresh thyme 1 tablespoon

Oregano 1 tablespoon

Capers 2 tablespoons

Chicken broth 100 ml

Chopped parsley ¼ cup

Cooking instructions 40 minutes

1 Take 2 chicken breasts (4 halves) and 2 chicken drumsticks on the bone. Skin and rub the chicken with salt and pepper. Place the chicken in a heavy-duty frying pan and fry over a medium heat until dark golden brown.

2 In the same pan, remove the chicken and fry the prosciutto with the finely chopped red and yellow pepper (for about 5 minutes). Add the garlic cloves and cook for another 1 minute.

3 Then add the thyme, oregano and chopped tomato, pour in the wine and chicken stock. Stir thoroughly and put the chicken pieces into the mixture.

4 Bring everything to the boil, reduce the heat and, covering the chicken with a lid, continue to cook on a low heat for about 20-30 minutes more.

5 Put the cooked chicken and sauce into an airtight container and leave in the refrigerator for at least 8 hours. (To soak the chicken in the sauce, it is advisable to prepare this dish the day before the feast.)

Low calorie cupcakes

6 Before serving, reheat the chicken by adding capers and chopped parsley to the sauce.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .