CHICKEN, ROMAN STYLE

Chicken, Roman Style image

Provided by Marian Burros

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

10 pounds chicken, cut in serving pieces
1/2 cup flour
Salt and freshly ground black pepper to taste
3/4 cup or more of butter
1 cup finely chopped onion
1/2 cup nitrite-free ham, cut in julienne strips
1 cup dry white wine
1/2 teaspoon dried rosemary
3 cups fresh or canned tomatoes, well drained
4 green peppers, sliced
4 medium cloves garlic, minced
1/4 cup olive oil

Steps:

Rub chicken pieces with mixture of flour, salt and pepper. Melt 4 tablespoons butter in skillet and brown half of chicken in it. Use more butter as needed. Repeat operation with additional butter and remaining chicken. Remove chicken.
Melt 4 tablespoons butter in the skillet and saute onion and ham for 5 minutes. Return the chicken to the skillet; add wine and rosemary; cook over low heat until wine is absorbed. Add tomatoes.
Cover and bake at 350 degrees for about one hour, or until chicken is done.
Meanwhile, saute green pepper and garlic in hot olive oil. Fifteen minutes before chicken is done, add to chicken. Taste for seasonings and serve.