Roman-Style Chicken: A Classic Italian Recipe by Giada De Laurentiis
Discover Giada De Laurentiis' Roman-Style Chicken, a traditional Italian favorite with colorful peppers, prosciutto, aromatic herbs, and a savory tomato sauce.
Roman-Style Chicken: A Taste of Italy at Home
Few dishes evoke the comforting flavors and rustic traditions of Italy like Roman-Style Chicken. Made famous by celebrity chef Giada De Laurentiis, this recipe elegantly pairs chicken pieces with vibrant bell peppers, tender prosciutto, and a medley of herbs simmered in a savory tomato and white wine sauce. Easy enough for a weeknight, yet impressive for guests, this dish captures the spirit of Roman home cooking.
Ingredients
This recipe combines simple ingredients to create complex, layered flavors. Here’s what you’ll need:
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup extra-virgin olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes (not drained)
- 1/2 cup dry white wine
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon fresh oregano leaves (or 1/3 teaspoon dried)
- 1/2 cup chicken stock
- 2 tablespoons capers, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley, for garnish
Instructions
- Prep the Chicken
Season the chicken pieces with 1/2 teaspoon each of salt and pepper on both sides. - Brown the Chicken
In a large, heavy skillet, heat the olive oil over medium heat. When hot, add the chicken and brown on both sides until golden, about 5 minutes per side. Transfer the browned chicken to a plate and set aside. - Sauté the Vegetables & Prosciutto
In the same pan, reduce heat to medium. Add the sliced red and yellow bell peppers and chopped prosciutto. Cook until the peppers begin to soften and the prosciutto crisps, about 5 minutes. Add the garlic and sauté for 1 minute, releasing its aroma. - Deglaze and Build the Sauce
Pour in the diced tomatoes (with juices), white wine, thyme, and oregano. Use a wooden spoon to scrape up any browned bits from the pan, which adds depth of flavor. - Simmer the Chicken
Return the browned chicken to the pan. Add the chicken stock and sprinkle in the remaining salt and pepper. Bring the mixture to a gentle boil, then reduce the heat. Simmer, covered, until the chicken is cooked through and tender, 20–30 minutes. Uncover for the last 5 minutes to reduce the sauce if necessary. - Finish and Serve
Stir in the capers and parsley just before serving. Taste and adjust seasoning. Serve hot, spooning plenty of sauce over each piece of chicken.
Pro Tips for Perfect Roman-Style Chicken
- Browning Matters: Brown the chicken thoroughly; this step enhances both flavor and color.
- Peppers: Use a combination of red and yellow bell peppers for sweetness and color. Substitute with other sweet peppers as needed.
- Prosciutto Substitutes: While prosciutto provides classic Italian flavor, pancetta makes a good substitute. Avoid regular bacon for this recipe, as its smokiness can overpower the dish.
- Wine: Any dry white wine works well. For a non-alcoholic version, substitute with more chicken stock and a squeeze of lemon juice.
- Finishing Touch: Add capers and parsley fresh at the end for brightness and punch.
Serving Suggestions
Roman-Style Chicken’s versatile sauce begs for something to soak it up. Here are pairing ideas:
- Crusty Italian bread — classic and easy for mopping up sauce.
- Polenta — creamy or grilled for a heartier base.
- Pasta — linguine or spaghetti works beautifully beneath the chicken.
- Rice or couscous — neutral grains allow the sauce to shine.
- Mashed potatoes — for rustic comfort.
Why This Dish Works
Roman-Style Chicken is a model of Italian comfort food, built on a balance of flavors:
- Savory notes from prosciutto and chicken stock.
- Slight sweetness from bell peppers and tomatoes.
- Herbal aromatics from thyme, oregano, and parsley.
- Briny contrast from capers, adding depth to the sauce.
The method of browning, sautéing, and simmering creates a savory braise that is both satisfying and relatively simple to prepare, making it accessible for cooks of all skill levels.
Variations and Adaptations
- Chicken cuts: Use all thighs, all breasts, or a mix as desired. Boneless, skinless cuts cook slightly quicker but may yield a less rich sauce.
- Herb swaps: Substitute dry herbs if you don’t have fresh. Use about a third as much dried as fresh.
- Mushrooms: Add sliced mushrooms for extra earthiness (about 8 oz., sautéed with peppers).
- Spicy kick: Add a pinch of crushed red pepper flakes with the garlic for subtle heat.
- Wine-free: Omit wine and use extra chicken stock or add a splash of apple cider vinegar for tang.
Make-Ahead and Storage Tips
- Roman-Style Chicken can be made ahead and actually tastes better the next day as the flavors meld.
- Cool completely before refrigerating in an airtight container for up to 3 days.
- Reheat gently over medium heat until simmering.
- This dish also freezes well for up to 1 month; thaw overnight in the refrigerator and reheat before serving.
Nutrition
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 330–380 kcal |
| Protein | 30–38 g |
| Fat | 15–22 g |
| Carbohydrates | 8–12 g |
| Sodium | 900–1100 mg |
*Values are approximate and may vary based on specific ingredients and serving size.
Frequently Asked Questions (FAQs)
Q: Can I use boneless chicken for Roman-Style Chicken?
A: Yes, boneless breasts or thighs work well. Adjust the cooking time as boneless pieces cook faster than bone-in.
Q: Is it necessary to use prosciutto?
A: Prosciutto imparts a unique, savory flavor, but pancetta is a good substitute. Avoid using regular bacon, as its smokiness can alter the dish’s character.
Q: What type of wine is best for the sauce?
A: A dry white wine such as Pinot Grigio or Sauvignon Blanc works perfectly. For alcohol-free preparation, use more stock and a splash of lemon juice for brightness.
Q: How do I prevent the chicken from drying out?
A: Don’t overcook the chicken and simmer it covered. Bone-in pieces stay juicier, but even boneless will remain moist if the sauce covers the chicken.
Q: Can I make Roman-Style Chicken ahead of time?
A: Absolutely. In fact, the dish’s flavor improves after a day in the refrigerator. Reheat gently to serve.
Expert Tips for Success
- Sear in batches: Don’t overcrowd the pan when browning chicken; work in batches for best color.
- Deglaze thoroughly: Use a wooden spoon to scrape up every bit of fond—these caramelized bits are loaded with flavor.
- Garnish last minute: Flat-leaf parsley should be added right before serving to provide color and a fresh note.
What People Are Saying
- “This is a favorite in our house. The leftovers are even better the next day!”
- “I served this with polenta and it was a big hit with the family.”
- “Simple ingredients, amazing flavors. I make this every few weeks!”
Quick Cooking Timeline
- 0–10 min: Prep and brown chicken
- 10–20 min: Sauté peppers, prosciutto, and garlic
- 20–25 min: Add liquids and herbs, deglaze pan
- 25–50 min: Simmer chicken in sauce
- 50–55 min: Stir in capers and parsley, serve
Summary
Roman-Style Chicken is a celebrated Italian classic that combines the heartiness of chicken with a savory, herby sauce infused with the flavors of tomato, prosciutto, and sweet bell peppers. Its approachable method and vibrant palette of ingredients make it a perfect dish for both experienced cooks and those new to Italian cuisine. Whether served for Sunday dinner or an everyday meal, it’s sure to become a family favorite.
