Best Roman Style Chicken Asparagus Recipes

Roman-Style Chicken image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Steps:

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.
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.
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.

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.

Roman-Style Chicken image

Provided by KelBel

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

4 skinless chicken breast halves
2 skinless chicken thighs, with bones
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 garlic cloves, chopped
1 (15 ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme
1 teaspoon fresh oregano
1/2 cup chicken stock
2 tablespoons capers
1/4 cup flat leaf parsley, chopped

Steps:

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.
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.
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.

Nutrition Facts : Calories 240.8, Fat 12.2, SaturatedFat 1.9, Cholesterol 62.3, Sodium 418.2, Carbohydrate 8.2, Fiber 2, Sugar 3.3, Protein 21.3

Roman-Style Chicken & Asparagus image

Provided by Charlotte J

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lemon
1 cup chicken broth
2 teaspoons cornstarch
1 tablespoon margarine or 1 tablespoon butter
1 lb boneless skinless chicken thighs, cut into 1/2-inch slices
2 tablespoons coarsely chopped fresh sage leaves
1/4 teaspoon salt
1 lb asparagus, trimmed and cut into 2-inch pieces (1 bunch)
2 ounces thinly sliced prosciutto, cut into 1/2-inch pieces (about 4 slices)

Steps:

From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.
In nonstick 12-inch skillet, melt margarine over medium-high heat.
Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout.
Transfer chicken to medium bowl.
In same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently.
Transfer asparagus to bowl with chicken.
Stir broth mixture and add to skillet; heat to boiling, stirring.
Boil 1 minute.
Return chicken and asparagus to skillet; add prosciutto and heat through.