As far as winter comfort foods I look forward to making, and eating, this has got to be one of my favorites. I used Giada De Laurentiis’ Roman-style chicken to start, but over the years I have added and changed things here and there. I still seem to think of different variations. Prosciutto can be used in this recipe instead of bacon, but I have tried both and found I like bacon better. Any cut of chicken would work. I use breasts for the adults and legs for the kids. Thighs would be good too, or even leg quarters. ROMAN CHICKEN2 skinless chicken breasts (with bones)3chicken legsSalt and PepperOlive oil1 red bell pepper1 yellow bell pepper4 slices of bacon or prosciutto2 cloves garlic, minced1 shallot, sliced thin1⁄2 cup white wine1 tablespoon balsamic vinegar1 15-ounce can crushed tomatoes1 tablespoon thyme1 tablespoon oregano2 tablespoons capers1⁄2 cup chicken stock1⁄2 cup Italian parsleySeason chicken with salt and pepper and brown on all sides. Remove chicken from pan and add olive oil, bacon, peppers until bacon is crisps and peppers have browned. Add garlic and cook for a minute. Add shallots and cook for a minute more.Deglaze the pan with the wine and vinegar. Add crushed tomatoes and chicken broth.Add chicken back in pan and half the capers. Bring to a boil, reduce heat and simmer for 30 minutes or until chicken is cooked through. Turn off the heat and add remaining capers and parsley.Serve with a side of orzo or other pasta; even rice is good. Serves 5.• Amanda Skiba is passionate about cooking and posts her favorite recipes at www.stuffurface.wordpress.com.
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