Roman-Style Chicken with Peppers (Pollo alla Romana con i Peperoni) - Lunch with Gianni

white wine

💰Cheaper: chicken broth

Chicken broth maintains moisture without alcohol.

bell peppers

🥗Healthier: zucchini

💰Cheaper: canned bell peppers

Canned peppers are often less expensive and still add flavor.

Welcome to the kitchen and introduction to the dish.

Prepare boneless chicken breast by cutting it into 4-5 pieces.

Heat olive oil in a pan and add garlic to infuse the oil.

Season chicken pieces with salt and freshly ground black pepper on one side.

Once the oil is sizzling, add the chicken pieces to the pan, skin side down.

Cook the chicken until it has a nice crust and is mostly cooked through, about 10-12 minutes, turning once.

Remove the garlic from the pan once it has turned golden and discard it.

Set the chicken aside once cooked and check for doneness.

Prepare the bell peppers by cutting them in half, removing the core and seeds, and slicing them into strips.

In the same pan, add more olive oil if needed and add the sliced bell peppers.

Cook the bell peppers until softened, about 5-7 minutes.

Add prosciutto and fresh oregano to the peppers and stir to combine.

Deglaze the pan with white wine, scraping up any browned bits.

Add marzano tomatoes to the pan and stir to combine with the peppers and prosciutto.

Return the chicken to the pan, nestling it among the vegetables and sauce.

Simmer everything together for a few minutes until heated through and flavors meld.

Serve with a side of polenta, rice, or flat pasta to soak up the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens