Roman Style Chicken before, but this is a cross between that recipe and a slow braised cacciatore. Roman Style Braised Chicken Thighs is a hearty and delicious dinner!
We’ve made Roman Style Chicken before, but this is a cross between that recipe and a slow braised cacciatore. This Roman Style Braised Chicken Thighs is a hearty and delicious dinner, I’ve got to tell you. It was super tasty and didn’t take all that long to make, surprisingly! With a little prep work, I bet you could make this on a weeknight. Seriously!
You see, I had this package of prosciutto in the fridge, for an embarrassingly long amount of time, to be honest. I intended to wrap scallops with them, but when it came time to make the scallops, I completely forgot about the prosciutto. I’ve told you about my memory haven’t I? I can’t remember…
See how yummy they looked!! I skinned the thighs in a vain attempt at saving some fat calories. Yes. Adding prosciutto as the “skin” to the thighs wasn’t probably the best cholesterol saving step, but sometimes you just have to splurge a bit; especially on Sunday dinners. Just saying.
And WOW did this taste delicious!! Just look at all those colors. Something that looks that bright can’t taste all that bad, can it? Three colors of peppers, garlic, onion, Kalamata olives! I even splurged for some parsley to garnish with this. S always gets on me for not “plating” our meals especially when I’m going to photograph them, and he’s right. It’s just not easy to get all food styled up when I’m photographing on an old cutting board sitting on top of a pedestal by a bedroom window. To get the good shots I have to sit on my bed side table. Seriously. I’m not kidding.
And as you can tell, neither of us had difficulties eating this one. Paired with the sweet peppers, the prosciutto was a perfect compliment for this meal. Regular bacon or even some ham just wouldn’t have been the right flavor taste. Prosciutto has a little sweetness to it already, but the salty combined with the sweet was perfect for this dish. The dry white wine added a delicious layer of flavor, but you could easily substitute more chicken broth for the wine, if you chose. And the Kalamata olives enhanced the salt in the prosciutto and brought its own flavor to the mouth party. Yes. I did just say that; mouth party. Get over it!
Cause your mouth is seriously going to party with this dish!
- 2 pounds skinless chicken thighs
- 6 slices prosciutto
- 4 large garlic cloves, minced
- 1/2 cup thinly onions
- 1 cup each thinly sliced orange, red, and yellow bell peppers
- 1/2 white wine
- 2 cups low fat chicken broth
- 3 sprigs fresh thyme
- 1 teaspoon ground rosemary
- 1 teaspoon Tuscan seasoning
- 1/2 teaspoon salt
- 1/4 black pepper
- 8 ounces egg noodles, cooked
- 1/4 cup sliced Kalamata olives
- 1/4 cup chopped fresh parsley
- Wrap the chicken thighs with one piece of prosciutto. Heat a Dutch oven coated with cooking spray over medium-high heat. Add the chicken thighs and brown on each side. Remove from heat and set aside.
- Add garlic and onion and sauté 2 to 3 minutes or until the onions begin to soften. Add the peppers and sauté 7 to 10 minutes or until they are soft.
- Deglaze the pan with the white wine (or chicken broth is substituting) making sure to scrape up the browned bits. Add the chicken broth, thyme, rosemary, Tuscan seasoning, salt, and pepper. Return the chicken to the pan and bring to a boil. Reduce heat and simmer 20 to 25 minutes or until the chicken is cooked through and no longer pink.
- Cook egg noodles according to package directions, omitting salt and fat. Set aside. Divide the noodles evenly between 4 plates. Place 2 chicken thighs on each plate and top with 1 cup pepper mixture. Serve with crusty bread to soak up the broth.