ONE POT CHICKEN ROMAN STYLE
| INGREDIENTS 1 whole chicken broken down into 8 pieces 1 red pepper 1 yellow pepper 8 slices of Prosciutto 3 cloves garlic 1 large onion 1 cup dry white wine 1 cup chicken stock 1 cup tomato puree 1 tsp dried oregano 1 tsp thyme 2 tbsp capers 6 tbsp olive oil 1 bay leaf Flat leaf parsley (optional) Salt and pepper | HOW TO MAKE
1.Preheat your oven to 350°F – 180°C.
2.Season your chicken pieces with salt and pepper on each side. In a deep oven proof pan, add some olive oil. Place the chicken pieces skin side down and sprinkle each piece with thyme. Brown the chicken pieces on high heat. Depending on the size, you will need to do this in two batches. Once brown on each side, set aside to rest in warm spot.
3.Remove the stems and seeds from the red and yellow bell peppers (capsicums) and slice. Add more olive oil to the same pan or pot on medium heat and add the bell peppers and cook for 3 minutes. Peel and slice the onion, add to peppers. Deglaze with white wine and keep cooking until the wine has almost evaporated. Add the chicken stock, add the oregano, add the tomato puree, the bay leaf and the minced garlic. Mix well and cook 5 minutes. Cut up the Prosciutto and add to the sauce. Add the capers and mix well.
4.Return the chicken pieces to the sauce keeping the skins above the liquid so they will crisp up. Bake for 30 min at 350°F – 180°C. Once cooked, remove from oven and leave to cool 15 minutes before serving. Garnish with optional parsley.
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