ROMAN CHICKEN WITH CHARDONNAY

Roman Chicken with Chardonnay image

A delicious chicken dish made with Chardonnay that can be made in advance and reheated. Serve chicken topped with sauce and veggies and your choice of side dishes. Garnish with fresh oregano.

Provided by Rob Foote

Categories Meat and Poultry Recipes Chicken

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

extra-virgin olive oil, or to taste
8 assorted chicken pieces
1 (12 ounce) can diced tomatoes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 shallot, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 cup unsalted chicken stock
½ cup Chardonnay wine
salt and freshly ground black pepper to taste
¼ cup capers

Steps:

Drizzle 2 tablespoons oil into a saucepan over medium-high heat. Add chicken and brown, about 2 minutes per side. Transfer chicken to a plate and add remaining oil to the saucepan. Add tomatoes, bell peppers, shallots, garlic, oregano, and thyme. Saute until bell peppers are slightly wilted, 3 to 5 minutes.
Pour stock and wine into the saucepan and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Season with salt and pepper. Return chicken to the pan and reduce heat to medium-low. Simmer until sauce is thickened and chicken juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Garnish with capers when serving.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 9.3 g, Cholesterol 157.9 mg, Fat 33.6 g, Fiber 1.9 g, Protein 35.2 g, SaturatedFat 8.8 g, Sodium 607.5 mg, Sugar 4.1 g