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Chef John's Roman-Style Chicken

Chef John's Roman-Style Chicken

Cost $20, save $15

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Protein

    • 🍗 6 large chicken thighs
    • 🥓 3 slices prosciutto, cut into strips

  • Oils & Seasonings

    • 2 tablespoons olive oil
    • 🧂 2 ½ teaspoons kosher salt
    • 🧂 1/2 teaspoon ground black pepper
    • 🧂 1 pinch cayenne pepper
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • 1/2 teaspoon dried oregano

  • Vegetables & Aromatics

    • 🧄 4 cloves garlic
    • 1 tablespoon capers

  • Liquids

    • 🍷 1 cup white wine
    • 🍅 2 cups crushed tomatoes or tomato sauce
    • 💧 1/2 cup water

  • Enhancers

    • 1 teaspoon chicken bouillon paste

STEPS

1

Make 2 cuts through the chicken skin down to the bone and transfer thighs into a bowl.

2

Drizzle chicken with olive oil and season with salt, black pepper, cayenne, and dried herbs; refrigerate for at least 2 hours or up to 12 hours.

3

Preheat oven to 350°F (180°C).

4

Heat olive oil in an oven-safe skillet and sear chicken skin-side down until deeply golden, then set aside.

5

Cook onions, garlic, capers, and anchovy in the skillet on medium heat, stirring and smashing garlic.

6

Pour in wine and bring to a boil; reduce by half. Add tomatoes, water, and chicken bouillon paste, stirring to combine.

7

Add sliced peppers evenly and top with prosciutto; return chicken thighs to the skillet.

8

Bake in preheated oven until chicken is cooked through and nicely browned, about 40 to 45 minutes.

9

Garnish with parsley and serve over olive oil mashed potatoes, rice, or pasta.

NUTRIENTS

Per 1 serving

🔥

458

Calories

  • 40
    Protein
  • 11
    Carbs
  • 27
    Fats

💡 For more intense flavor, marinate the chicken overnight.Make extra sauce—it pairs wonderfully with mashed potatoes or pasta.Skip white wine and substitute chicken broth for a kid-friendly version.