Description
Crispy chicken thighs nestled in a tangy Roman-style sauce bring pure comfort to your dinner table. Simmered with white wine, tomatoes, and herbs, this classic Italian dish delivers simple, satisfying flavors that transport your taste buds straight to Rome.
Ingredients
Scale
Proteins:
- 6 large bone-in skin-on chicken thighs
- 3 slices prosciutto
- 1 anchovy filet
Seasonings and Herbs:
- 2 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- 1 teaspoon chicken bouillon paste
Base and Vegetables:
- 2 tablespoons olive oil
- 1 yellow onion
- 4 cloves garlic
- 3 red or orange bell peppers
- 1 tablespoon capers
- 1 cup white wine
- 2 cups crushed tomatoes or tomato sauce
- ½ cup water
- chopped Italian parsley
Instructions
- Thoroughly coat 6 chicken thighs with 1 ½ teaspoons kosher salt, ½ teaspoon black pepper, 1 pinch cayenne, ½ teaspoon thyme, ½ teaspoon rosemary, and ½ teaspoon oregano, ensuring every surface gets seasoned evenly.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat at 375°F. Sear chicken thighs skin-side down for 5-6 minutes until golden brown and crispy. Flip and cook another 3-4 minutes.
- Remove chicken and set aside. In the same skillet, add remaining olive oil and sauté 1 sliced onion, 4 minced garlic cloves, 1 tablespoon capers, and 1 chopped anchovy for 2-3 minutes until fragrant.
- Pour 1 cup white wine into the skillet, scraping up browned bits. Add 2 cups crushed tomatoes, ½ cup water, and 1 teaspoon chicken bouillon paste. Stir to combine.
- Incorporate 3 sliced bell peppers and 3 strips of prosciutto into the sauce. Gently nestle chicken thighs back into the skillet.
- Reduce heat to low, cover, and simmer for 25-30 minutes at 325°F until chicken reaches an internal temperature of 165°F.
- Uncover and let sauce reduce for an additional 5 minutes. Sprinkle with chopped Italian parsley before serving.
Notes
- Swap chicken thighs for breasts or cutlets if preferred, but adjust cooking time to prevent drying out.
- For a gluten-free version, ensure bouillon paste is certified gluten-free and skip any potential wheat-based ingredients.
- Anchovy adds depth, but can be omitted for vegetarian adaptation or for those who dislike strong fish flavor.
- Invest in quality prosciutto and fresh herbs to elevate the overall flavor complexity of this rustic Roman-style dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 5 to 6
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg