Wednesday, 29 January 2014

Style Chicken Recipe

Style Chicken Recipe

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.

Per serving: Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

This recipe is an alltime favorite! I don always follow this recipe to a but I would highly recommend it to anyone. I made it the other night and my mother and father, who hate peppers, enjoyed it so much! Before searing the chicken thighs I use them with the skin rather than without, I season them with sazon, adobo and balsamic vinegar and let them sit in the marinade for a bit. After searing the thighs I add the remaining marinade to the mix with the tomatoes, peppers, onion, herbs, etc. Instead of returning the chicken thighs back in the pan, I put everything into a baking dish and bake the chicken through so the skin can crisp up a bit.

No comments:

Post a Comment